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1 cup all-purpose flour

1/2 cup (1 stick) well-chilled butter, cut into 12 pieces, plus 2 tablespoons butter, divided

4 ounces cream cheese

2 medium-sized white or red new potatoes, unpeeled

1 tablespoon vegetable oil

2 tablespoons finely minced yellow onion

2 shallots, finely minced

3/4 pound mushrooms, finely minced

1/3 cup Madeira wine

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon salt

1/4 teaspoon ground white pepper

About 3 tablespoons heavy cream

Sweet-hot Russian-style mustard, for dipping

Whole-grain, German-style mustard, for dipping

Place the flour in a food processor. Add the chilled butter pieces and pulse until butter is coarsely chopped. Add the cream cheese and continue to pulse in short, quick spurts until mixture forms a ball that holds its shape.

With lightly floured hands, on a lightly floured work surface, pat dough into a round, wrap in plastic and refrigerate about 1 hour.

While dough is chilling, prepare filling. Bring the unpeeled potatoes to a boil in water to cover; cook until tender, 20 to 25 minutes. Remove from heat and drain. When potatoes are cool enough to handle, peel and dice into 1/4-inch cubes enough potato to measure about 11/2 cups.

Melt the remaining 2 tablespoons of butter and the oil in a large skillet. Add the onion and shallots and cook briefly over medium-high heat, stirring frequently. Add the mushrooms and continue to cook, stirring frequently, until all liquid released from mushrooms has evaporated, about 15 to 20 minutes.

Once mushrooms are darkened and dry, add the Madeira, thyme, salt and pepper. Continue to cook until liquid has evaporated and mixture is thick again, about 10 more minutes. Stir in potatoes, then adjust seasonings. Let mixture cool thoroughly before using.

Roll dough on a floured work surface to about 1/4-inch thickness. Cut into 6-inch circles. Continue rolling and cutting scraps to create as many circles as you can. You should end up with about 18 circles.

To fill, place a spoonful of cooled filling off-center on each circle, moisten edge of pastry circle with a bit of water, then fold circle in half over filling, pressing edges together firmly to seal. To create a firm seal, crimp all around edges with tines of a fork.

Arrange piroshki on ungreased baking sheets and brush tops with the heavy cream. Bake in a preheated, 400-degree oven until golden, about 25 minutes. Serve hot or at room temperature, with the hearty mustards.

NOTE: Piroshki may be prepared ahead in 2 different phases. The filling and/or dough may be prepared up to 48 hours ahead, for example, before proceeding with filling and baking. Or piroshki may be prepared, baked then refrigerated for up to 48 hours ahead (reheat in a preheated, 400-degree oven for about 10 minutes). Frozen piroshki should be thawed before reheating.