Turkey Filled Phyllo Pastry Cigars

Baked Goodies | Home Made Cooking 0

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast.

Well luckily, this year good friends of ours volunteered to bring the turkey so we did have one giant delicious bird on the table.

I’ve never made turkey myself, I just know that it takes a very long time to cook in the oven, so I don’t have any tips for making the turkey, but what I do have to share is a leftover recipe.

Don’t you just love it when you end up having leftovers that are not just good for a meal the day/s after but it’s also something you can transform into something else? I love it.

So we had lots of turkey leftovers and I had to to make something from them so I combined it with other leftovers I had in the fridge which were Phyllo pastry sheets.

I made these yummy turkey “cigars” in the oven, no deep frying, and served with broccoli and salad. A leftover feast on its own.

 

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

 

Turkey Filled Phyllo Pastry Cigars
Author: 
Recipe type: Appetizer, Turkey
 
These pastry cigars are a good solution for a quick dinner, lunch, appetizer and even a lunchbox new favorite. You can use your thanksgiving leftovers like a pro.
Ingredients
  • 6-8 Phyllo Pastry Sheets
  • 2 Cups Chopped Turkey Leftovers (cooked)
  • ½ Carrot
  • ¼ tsp Salt
  • ⅛ tsp Ground Cumin
  • 1 Egg
  • ½ Cup Shredded Cheese (Optional)
  • Vegetable Oil - For Brushing
Instructions
  1. Preheat oven to 375F (190C) and layer a baking sheet with parchment paper
  2. Place the turkey, carrot, salt and cumin in a food processor and process until finely shred.
  3. Pour the mix into a bowl and add in the egg (and cheese if you’re using any) and mix using a fork or spoon until egg is fully incorporated.
  4. Spread one sheet of Phyllo Pastry on your working surface and brush with some oil and place another pastry sheet on top of it.
  5. Now that you have 2 sheets of pastry on top of each other with oil in between, divide your double layered pastry sheet into 4 strips (using the shorter side, so don't use the length of the sheet but the width) and divide each strip into two equal rectangles.
  6. Scoop one tablespoon of turkey mix a time, and form a small log/roll between your hands and place it 1 cm or ½ inch away from each rectangle edge.
  7. Fold the two rectangle edges over the turkey filling, the fold should be about ½ cm on each side, and then roll lengthwise to form a cigar/roll (instructions in photos below).
  8. Brush the cigar’s edge with a bit of oil right before rolling it all the way (this will help keep it closed while baking - like glue) and place the cigars on your baking sheet with the seam facing down (so the seam will be the bottom).
  9. Brush each cigar with oil before baking and bake for 15-17 minutes until cigars are brown.

 

instructions for phyllo pastry cigars

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast. Well luckily, this year good friends of ours volunteered to bring the turkey so we did […]

Read More

My First Recipe E-Booklet

Tips and News 0

Although I have a cooking blog, I am an old fashioned girl when it comes to recipes. I would choose a cookbook over a webpage any day!
There’s something about books that makes it more fun and personal to read the recipe from. I personally find that it is so much more relaxing and hobby-like when I browse through a book than when I browse through a website.
Sitting with my daughter looking through recipes for example, is so much more fun and so much less distracting when we review recipes in books.
I would also take up a sticky note over a note in my outlook calendar any day, so maybe I’m just weird like that :)
Up until a few months ago I used to keep my recipes in an old tin box, but then I decided to get tidy and placed all my old recipes in an album. I just took an old photo album and instead of photos, placed recipes in the pockets. This way I can browse through and be reminded of so many different recipes.
And you know what else is fun in a cookbook? The fact that it is so much more inspiring.
Inspiring how, you ask? Well, while you go through the colorful pages you always get a new idea, a new food combination. Maybe if you change this ingredient into that ingredient it would taste better? Or maybe if you bake instead of fry, it would be healthier? So many ideas and all from just browsing a book. I find it inspiring and sometimes I even buy cooking magazines just for the inspiration of it.
But why am I mumbling about all this? Well, I thought about it and decided to make my readers’ lives easier, so I went ahead and created a PDF booklet of  my recipes here on the blog. A booklet that will have my recipes and enable you to spend some fun time browsing through them all, whether during your personal quality time, when you look for inspiration, ideas or just sit down with your loved ones to pick a recipe to make for supper. Although this is not a book per say, I wish it was, it is something you can flip the pages on your iPad, PC or even print and have an actual paper copy to flip pages.

I think that this will make your life easier and I think that having a printed edition of my blog is awesome! But hey…I believe I’m biased :)
So I’m happy and proud to say, that a printed PDF version of my blog recipes is now available for download (and will definitely cost you less than a cookbook) . What are you waiting for? This E-Booklet is s a keeper!

 

Maya's Kitchen E-Booklet

 

The Process Of Purchasing:

1) Below you will see a “Purcahse“ button. Click it. It will now be changed to “Checkout” button; Click it.

2) Next you will be transfered to a page that will allow you to review your purchase. Fill in your email and name (don’t worry, it’s  just    for my records!) and click “Purchase”.

3) You will next be redirected to a PayPal page. If you have a PayPal account all you need to do is login and complete the purchase using your account. If you don’t have an account, you can click the “Don’t Have PayPal Account” option right under the login option, and complete the purchse by entering your payment method and billing information (credit card).

4) Once the payment is completed, you will be redirected back to the blog, where you will now be able to download the file for your newly purchased PDF E-Booklet. Here is what you’ll see and where to click to download the PDF you click the line I circled below):

Purchase Confirmation_downloadYou will also be getting an email confirmation to your email with a link where you can download the file from.

 

If you have any problems with your download, or with the purchase process please feel free to contact me (contact@mayaskitchen.ca), and I will do what I can to assist as soon as possible.

Maya's Kitchen E-Booklet

Although I have a cooking blog, I am an old fashioned girl when it comes to recipes. I would choose a cookbook over a webpage any day! There’s something about books that makes it more fun and personal to read the recipe from. I personally find that it is so much more relaxing and hobby-like […]

Read More

Feta And Cheese Savory Waffles – Whole Wheat Goodness

Home Made Cooking 0

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise.

I open the fridge -no inspiration, I look on the counter – none there either, but then I open the cupboard and see my waffle maker and I know what’s about to be made – savory waffles, and I’m going to put an egg on it.

This recipe is really easy and doesn’t require a mixer, it is all mixed by hand and the ingredients are something you surely have on hand. You can omit the pesto or one of the cheese kinds is you don’t have both. You can also add your favorite spices and herbs, I assure you it’ll be just as good or even better.

I made these and served with heated pasta sauce I had in the fridge and a sunny side up on top. It was delish!

Once you make these you’ll know you now have your new go-to brunch or maybe even supper recipe – it’s just that good.

 

Cheese and feta waffles

 

Cheese and feta waffles

 

Feta And Cheese Savory Waffles - Whole Wheat Goodness
Author: 
Recipe type: Brunch
Cuisine: Waffles
Serves: 4 Waffles
 
Savory waffles made with whole wheat flour, cheese and spices, toped with egg and sauce, and there you have it - impressive brunch in no time!
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Grated Cheddar/ Mozzarella Cheese
  • ½ Cup Crumbled Feta Cheese
  • 1 tsp Dry Oregano
  • 1 tsp Pesto (Optional)
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • ⅓ Cup Vegetable Oil
Instructions
  1. In a bowl mix the flour, baking powder and salt together until combined.
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth thick batter (It’ll be very thick, don’t be alarmed).
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.
  5. A serving suggestion is to cover it with your favorite sauce (like pizza sauce or pesto sauce or even mushroom sauce) and top with a sunny side up egg.

 

Cheese and feta waffles

 

 

Cheese and feta waffles

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise. I open the fridge -no inspiration, I look on the counter […]

Read More

Apples and Honey Flower Shaped Buns

Baked Goodies 0

With fall in almost full swing (hey, I can definitely see red leaves at this point of time) and the Jewish high holidays right around the corner, my desire to make and bake is definitely increasing.

I saw a video recently of this woman making amazing shapes of bread and thought to myself ‘I wanna play with dough too’, so I did. I decided to go for the apples and honey concept since it’s not only fall related but it’s also a perfect fit for the Jewish New Year – Rosh Hashanah.

I must say, that although I don’t consider myself a religious person, I just LOVE the traditions of the Jewish religion. Celebrating the new year with family and friends and awesome food that of course symbolizes different things.

One example is the honey and apple. In Rosh Hashanah we serve apples and honey at the table, the kids love it, we love it, it tastes so good and it is a symbol of a blessing for a sweet year to come ahead. So the way I see it it’s a win-win.

In fact, the Jewish New Year is one of my all-time favorite holidays, I find that although I don’t have my family nearby, I still enjoy the atmosphere of the holiday, the cooler evenings and the fact that we gather around with friends and wish each other a happy and sweet new year.

Having said all that about the honey and apples and happiness, these flower shaped buns are pure joy ;)

Regardless of your religion or traditions, these are a smash hit when it comes to something special to serve at the table. They incorporate apples, honey and bread – I mean, come on, does it get any better than this? oh wait, it does, pass the butter please.

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Flower Shaped Buns
Author: 
Recipe type: Buns, Bread
Cuisine: Holiday, Fall, Breads
Prep time: 
Cook time: 
Total time: 
Serves: 9 Buns
 
These easy flower shaped buns are not only pretty, they taste amazing, and when fresh with butter on top they're a smash hit for sure.
Ingredients
  • 350gr Whole Wheat Flour
  • ¼ Cup Vegetable Oil
  • ½ Tbsp + 1 ½ Tbsp Honey (divided)
  • ¼ Cup + ½ Cup Warm Water (divided)
  • 1 Tbsp Dry Yeast
  • 1 Apple - Peeled and diced into small cubes
For Honey Syrup for brushing:
  • 1 Tbsp Honey
  • 1 Tbsp Boiling Hot Water
Instructions
  1. In a small bowl, place the Yeast with ½ Tbsp honey and ¼ cup warm water and stir. Set aside for about 10 minutes until foam forms).
  2. In the meantime, prepare the rest of the dough by placing the flour, oil, 1 ½ Tbsp honey and diced apple in a stand mixer bowl.
  3. Add in the yeast mixture and start mixing on low-medium speed with the knead attachment. Gradually add the additional ½ cup warm water while stirring until a soft and a bit sticky dough forms (about 3 minutes).
  4. Remove the dough from the bowl and knead it on a lightly floured surface for about 5 minutes and then place back in the bowl, cover with plastic wrap and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.
  5. Preheat the oven to 185C (365F) and layer a baking sheet with parchment paper.
  6. After about 45 minutes, dump the dough onto a lightly floured surface and punch it to deflate it.
  7. Divide into 9 pieces and start shaping. You can shape into any bun shape.
  8. For flower shape, follow the images below (roll the dough, flatten a bit, cut edges of roll, roll into a spiral).
  9. place shaped buns onto the baking sheet and cover all with clean kitchen towel and set aside for 30-35 minutes in a warm place to let the buns rise.
  10. After 30-35 minutes, place in the preheated oven and bake for 17-20 minutes until the buns are golden brown and sound hollow when you tap on them.
  11. While the buns are baking make the honey syrup to brush them with, by mixing together the honey and boiling hot water.
  12. Once the buns are out of the oven, brush them with the syrup while they’re still hot and let cool.

 

Apples and Honey Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

Apples and Honey Whole Wheat Flower Shaped Buns

With fall in almost full swing (hey, I can definitely see red leaves at this point of time) and the Jewish high holidays right around the corner, my desire to make and bake is definitely increasing. I saw a video recently of this woman making amazing shapes of bread and thought to myself ‘I wanna […]

Read More

Easy Whole Wheat Soft Peach Cake

Cakes and Cookies 0

Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits.

While some fruits and veggies unfortunately have to go to fruit and veggie heaven :) often, I am able to save them. So this will mean soups, quiches, fruit pancakes and of course – cakes.

This time the victims were lovely yellow peaches that turned all wrinkly in the fridge. Too ugly to eat them whole, I had to do something to save the day, and so I came up with a wonderful whole wheat soft and very fruity peach cake.

It was so easy! I mixed a few ingredients, cut the peaches into small cubes, combined, baked and there I had it – freshly made peach cake.

Needless to say that the peaches found a good home in our bellies. And with the cooler evenings, we indulged over a piece of cake with a nice cup of tea (and then again…and again).

So next time when you’re considering getting rid of those peaches because they just don’t look as good as they used to – remember this cake. You can thank me later :)

 

Whole Wheat Peach Cake

 

Easy Whole Wheat Soft Peach Cake
Author: 
Recipe type: Fruit Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8"Round Cake
 
This super easy, super soft, super tasty peach cake is just so good, I promise it'll become your go-to peach cake recipe.
Ingredients
  • 2 Eggs - Divide into Egg Whites and Yolks
  • 6 Tbsp Sugar - Divided
  • 4 Peaches - Cored and cut into small cubes
  • 8 Tbsp Whole Wheat Flour
  • ½ Tbsp Baking Powder
  • 1 Tbsp Cornstarch
  • 1 Tbsp Milk
  • 1 Tbsp Lemon Juice
  • 80gr Butter - Melted
  • 1 tsp Vanilla Extract
  • Blueberries for topping - optional
Instructions
  1. Preheat oven to 375F (180C)
  2. Place the egg whites in a mixer bowl, add 4 Tbsp sugar and beat on high speed until forms foam with firm peaks (about 3 - 4 minutes).
  3. In a separate bowl, whisk together the egg yolks, vanilla extract, milk and lemon.
  4. In another bowl, combine the whole wheat flour, baking powder, 2 remaining Tbsp sugar and cornstarch.
  5. Add the egg yolk mix and melted butter into the flour mix and combine.
  6. Add in the egg white foam and gently fold into the batter, stirring every few folds until fully combined and you get a fluffy batter (don’t mix too fast so you don’t “break”the egg foam).
  7. Add in the cubed peaches and fold into the fluffy batter.
  8. Pour the batter into a greased and parchment paper layered 8 inch round cake pan (you can also use a deep enough Pyrex pie pan).
  9. If you are decorating with blueberries, now’s the time to nicely arrange them on the top of the cake.
  10. Bake for 30-35 minutes in the preheated oven or until golden brown and firm to touch.

 

Whole Wheat Peach Cake

Easy Whole Wheat Peach Cake

Although summer is now officially over, the fruit flies are not really realizing it, and that means that we have to stash the fruits and veggies in the fridge. Hiding our food in our house, means that we forget about its existence often, and that means a LOT of leftover, over ripen fruits. While some […]

Read More

Cherry Filled Whole Wheat Rolls – Cherry Piroshki

Baked Goodies 0

In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt like this was the second best alternative.

After I was done with the fresh cherries, I decided to make something with cherries, and frozen ones. Why? It’s pretty obvious – I had no fresh ones left after diligently eating them all :)

In the past, I posted about Potato Piroshki, well guess what? there’s a dessert semi-sweet version of these yummy stuffed rolls. And it’s the cherry version. Stuffed with sweetened cherries, these rolls are just too good to resist.

If you’re looking for something that’s both fruity and special, this is it. And serving these warm with either vanilla ice cream or something as simple as sweetened sour cream – will be a hit.

In this recipe I used raspberry jam to sweeten the cherries (because I had and still do SO MUCH of it from last year) but you can definitely sweeten the cherries with a bit of sugar.

 

Cherry Piroshki - Cherry Filled Rolls

 

Cherry Filled Whole Wheat Rolls - Cherry Piroshki
Author: 
Recipe type: Sweet Rolls
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 15 Rolls
 
These Semi- Sweet Cherry Filled Rolls are going to be a hit the next time you serve tea. They're also made with whole wheat so it's kinda good for you as well.
Ingredients
  • 2 ½ cups Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 1 Egg
  • ¾ Cup Warm Milk
  • 75gr Butter - Melted
  • 3 Tbsp Sugar
For the Filling:
  • 30-45 Frozen or Fresh Pitted Cherries
  • Raspberry (or any berry) Jam or 3 Tbsp Sugar
For the Egg Wash:
  • 1 Beaten Egg Yolk (you can also use the whole egg)
Instructions
  1. Place all the ingredients in a mixer bowl and mix until combined.
  2. The dough you’ll get will be very sticky (don’t worry); simply dump the dough onto a floured surface (floured with 3 Tbsp Whole Wheat Flour or as needed) and roll in the flour until the dough is still very soft but no longer sticky.
  3. Place the dough in a bowl, cover with plastic wrap or clean kitchen towel and let it rise for 45 minutes.
  4. After 45 minutes, place the dough bowl in the fridge for about 30 minutes (this will ease the dough shaping).
  5. Preheat oven to 375F (185C)
  6. Remove from fridge and divide into 15 pieces and roll each piece into a ball.
  7. On a lightly floured surface, roll each ball into a 8-10cm (3”-4”) round flat circle.
  8. If you are not using jam for the filling, this is when you’ll need to toss the cherries with the 3 Tbsp sugar.
  9. To fill each circle simply place 2-3 sugared cherries in the middle. If you are using jam, place ½ tsp jam in the middle of each circle and top with 2-3 cherries.
  10. Fold each filled circle in half and tightly pinch the edges to prevent the filling from coming out while baking.
  11. Tuck each edge of the half circle under the roll and place each half circle on its “seam”. So the part you pinched is on the bottom of the roll and the ends are tucked under.
  12. Place on a parchment paper layered baking sheet and brush with the egg wash.
  13. Bake for 20 minutes or until golden brown.
  14. Store in a sealed container in the fridge (after cooled down).

 

Cherry Piroshki - Cherry Filled Rolls

Cherry Piroshki - Cherry Filled Rolls

In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt […]

Read More

Quick and Easy Cookie Butter Cookies – Only 3 Ingredients Too

Cakes and Cookies 0

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching :)

To make sure that everyone’s happy I made these small cookies with my cookie butter.

Oh, did I not tell you yet? I found COOKIE BUTTER at the grocery store! after years of anticipation and a few parcels from overseas containing this amazingly tasty cookie butter, I finally found some here, in Halifax, at the grocery store. And with the risk of having this sound like I have no life (swear to god I do) – I was thrilled!

I made cookie butter cookies (now, try saying that 3 times fast) and the great thing is that surprisingly they are not too sweet (I hate it when it’s too sweet) and they only require 3 ingredients.
It took me 5 minutes to whip up the cookie batter and 10 more minutes to bake. In only 15 minutes I had happy-busy- munching kids. Oh, and cookies of course.

 

Cookie Butter Cookies

 

Quick and Easy Cookie Butter Cookies - Only 3 Ingredients Too
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
 
Easy and fast with only 3 ingredients. These cookies will satisfy your sweet tooth while not beint too sweet at all.
Ingredients
  • 4 Tbsp Cookie Butter
  • 4 ½ Tbsp Whole Wheat Flour
  • 1 Egg
Instructions
  1. Preheat oven to 375F (185C)
  2. Place the 3 ingredients in a bowl and mix until fully combined. If the batter feels too soft to shape, place it in the fridge for 10-15 minutes.
  3. Scoop 1 tsp at a time and shape into balls and place on a parchment paper layered baking sheet about 2 inches apart.
  4. Press the center of each cookie with your thumb.
  5. Bake for 10 minutes in a preheated oven or until golden brown.

 

Cookie Butter Cookies

Cookie Bustter Cookies with only 3 Ingredients

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching To make sure that […]

Read More

Potato & Onion Stuffed Whole Wheat Rolls – Potato Piroshki

Baked Goodies 0

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets.

So the obvious thing to take for a picnic would be sandwiches of course, but I don’t fancy sandwiches too much. I mean, yeah they’re great, but if I have an option to just bake something without having to stuff it later (with sandwich stuff that is) or spread something on it or add something to it – I’ll that that option any day.

We went to New Brunswick with the kids and friends for the long weekend, and I decided I’m making something special for the road and picnic. I guess you could say that my Russian genes took over me, because what I made was ‘Piroshki’.

Piroshki are basically small potato stuffed rolls. They can also be stuffed with cherries (and then be the dessert) but I really wanted these with potato since I knew it’ll be SO good with a pickle on the side and a sliced hardboiled egg in it.

So I made these, and it was really easy to make them, except it was a bit of work because shaping them one at a time definitely took some time.

These are originally made with white flour but I made them with whole wheat flour just to make it a bit more wholesome.

The kids loved it, we loved it and I didn’t have to stand there the next morning making sandwiches. A win-win for sure.

 

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Potato & Onion Stuffed Whole Wheat Rolls - Potato Piroshki
Author: 
Recipe type: Rolls
Cuisine: Russian
Cook time: 
Total time: 
Serves: 24 Rolls
 
Whole wheat buns, stuffed with potatoes and onion which are a perfect sub for a sandwich and a great addition to any meal. These Russian Piroshki are just superb!
Ingredients
  • 800gr Whole Wheat Flour
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Salt
  • 4 Tbsp Vegetable Oil
  • 1 ¾ Cup Lukewarm Water
For the Filling:
  • 5 Medium Sized Potatoes – Peeled and cut into squares
  • 1 Onion – Chopped
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil
For the egg wash:
  • 1 Egg Yolk - Beaten
Instructions
  1. Mix the flour, yeast, salt, vegetable oil and half of the water in a stand mixer and gradually add in the other half of the water until the dough is soft and non-tacky. Mix on low speed for about 5 minutes using the kneading attachment.
  2. Once the dough’s ready, pat it with a bit of oil and cover the bowl with a plastic wrap and set the dough aside to rise for about 45-60 minutes or until it almost doubles its size.
  3. While the dough is rising, prepare the filling: cook the potatoes in water until they soften. Drain the water and mash the potatoes.
  4. In a frying pan, put the oil and chopped onion and sauté the onion until it’s translucent.
  5. Combine the onion and mashed potatoes, add 1tsp salt and mix together. Set aside to cool a bit.
  6. Preheat the oven to 375F (180C) and layer a baking sheet with parchment paper. Brush the parchment paper lightly with vegetable oil.
  7. When the dough has risen, remove from the bowl onto a lightly floured surface, divide into 4 and roll each part into a log.
  8. Divide each log into 6 pieces by slicing it and using a rolling pin, roll each piece into a round circle that’s about 8-10cm in diameter (3-4 inches).
  9. In the middle of each circle, place about 1 Tbsp of the filling.
  10. To close the circles, fold them into 2 and pinch the edges to tightly close them. Tuck the corners onto the seam (which will be the bottom after baking) and place the finished stuffed dough on the prepared baking sheet. Repeat with the rest of the dough.
  11. Brush with the beaten egg yolk and bake for about 20 minutes or until nicely golden.

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets. So the obvious thing […]

Read More
Page 1 of 3212345...102030...Last »