Mushroom Pirozhki with Tangy Cucumber Salad

Name: Mushroom Pirozhki with Tangy Cucumber Salad
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1.5 cup water (warm (105-115°F)); 2.25 teaspoon active dry yeast; 1 tablespoon granulated sugar; 1.5 teaspoon salt; 0.25 cup vegetable oil; 4 cup all-purpose flour; 1 tablespoon olive oil; 1 yellow onion (large, finely diced); 1.5 pound cremini mushrooms (finely chopped); 2 clove garlic (minced); 0.5 teaspoon black pepper; 2 cucumbers (large, thinly sliced); 0.5 cup apple cider vinegar; 0.25 cup fresh dill (chopped)

These delightful baked hand pies are filled with a savory mix of mushrooms and onions, encased in a soft yeast dough, and served with a bright, tangy cucumber and dill salad.

Prep: 1 hr
Cook: 30 min
Total: 1 hr 30 min
Servings: 8
Cuisine: Russian
Difficulty: Medium
Cost: $2.04/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Fat
Low-Sodium

Ingredients

1.5 cup water (warm (105-115°F))
2.25 teaspoon active dry yeast
1 tablespoon granulated sugar
1.5 teaspoon salt
0.25 cup vegetable oil
4 cup all-purpose flour
1 tablespoon olive oil
1 yellow onion (large, finely diced)
1.5 pound cremini mushrooms (finely chopped)
2 clove garlic (minced)
0.5 teaspoon black pepper
2 cucumbers (large, thinly sliced)
0.5 cup apple cider vinegar
0.25 cup fresh dill (chopped)

Instructions

For the dough: In a large bowl, combine 1 1/2 cups of warm water, 2 1/4 teaspoons of active dry yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy. Add 1/2 teaspoon of salt and 1/4 cup of vegetable oil. Gradually add 4 cups of all-purpose flour, mixing until a soft dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
For the filling: While the dough rises, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 5-7 minutes. Add the finely chopped cremini mushrooms and cook until most of their liquid has evaporated and they are browned, about 10-12 minutes.
Stir in the minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute more until fragrant. Remove from heat and let cool.
Preheat oven to 375°F (190°C). Punch down the risen dough and divide it into 16 equal pieces. On a lightly floured surface, roll each piece into an oval, about 5x3 inches.
Place about 2 tablespoons of mushroom filling onto one half of each oval. Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal, then crimp with a fork for a decorative edge. Place the pirozhki on baking sheets lined with parchment paper.
Brush the tops of the pirozhki lightly with vegetable oil. Bake for 20-25 minutes, or until golden brown and puffed.
For the cucumber salad: While pirozhki bake, in a medium bowl, combine 2 large thinly sliced cucumbers, 1/2 cup of apple cider vinegar, 1/4 cup of fresh dill, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss well and let sit for 10 minutes to allow flavors to meld.
Serve the Savory Mushroom Pirozhki warm with the tangy cucumber salad.

Notes

Ensure your yeast is active for a good rise. If you prefer, these can be pan-fried instead of baked for a richer, crispier crust, though baking is healthier. Pirozhki also freeze well once baked; reheat in a warm oven until heated through.

Nutrition (per serving)

Calories: 369
Protein: 9.3 g
Carbohydrates: 63.2 g
Fat: 8.8 g
Fiber: 3.4 g
Sodium: 446 mg
Saturated Fat: 1.2 g
Sugar: 4.7 g