You make these potato leek piroshki in three steps: make the dough, cook the filling, and then assemble the piroshki. It’s easiest to do with a dough press, but you can build it manually. If so, be sure to seal the edges well with the tines of a fork.
For the Piroshki Dough
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup cold butter
- 2 large eggs
- 1 cup sour cream
- Sift the flour, baking powder, salt, and sugar into a bowl. Cut the butter into 1/2-inch cubes and add it to the flour. Cut the butter into the flour with a pastry knife until it is the consistency of oatmeal.
- In another bowl, whisk the eggs and sour cream together until it is smooth.
- Add the egg mixture to the flour mixture and stir into a mass. Remove the dough ball to a floured counter and knead for a few minutes to make a smooth dough. Cover the dough ball and chill it in the refrigerator for an hour.
For the Piroshki Filling
- 4 new red potatoes the size of a baseball, peeled and diced in 1 inch pieces
- 2 leeks cleaned and cut in small pieces
- 2 tablespoons butter
- 3 tablespoons chicken broth or water
- 3 medium carrots, peeled and grated
- 1/2 teaspoon dried basil
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup milk
- Salt and pepper to taste
- Cook the potatoes in water until they are not quite tender. Drain them and set aside.
- In a medium saucepan, melt the butter. Add the leeks and cook for two minutes. Add the broth or water and grated carrots and continue to simmer for a few more minutes. Cook just until vegetables are tender-crisp. Add the cooked potatoes to the saucepan. Add the basil.
- Place the flour in a small bowl. Add a little of the milk and mix to make a paste. Gradually stir in the rest of the milk and stir until smooth. Add the milk mixture to the saucepan and cook until the sauce has thickened and is bubbly. Remove the pan from the stove. Salt and pepper to taste.
To Assemble and Bake the Piroshki
Preheat the oven to 375 degrees.
- Divide the dough in half and return one half to the refrigerator to keep it cold. Roll the dough out on a floured counter to a thickness of 1/4-inch. Cut the dough into twelve 6-inch rounds. Place a round in the floured dough press. Place three tablespoons of the filling on the round. Close the dough press firmly to seal the edges of the pastry. Continue with the rest of the rounds and filling.
- Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.
- Bake for 20 minutes or until they are golden brown.
Baker’s note: You can make piroshki without a dough press—a dough press just makes it easier. Place your filling on one-half of the round, fold the other half over until the edges meet, and press the edges together with the tines of a fork. Press firmly to make sure that you have a good seal.