Russian Potato Piroschkis with Mushroom Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- For the dough
- 1 kilogram floury Sweet potato
- salt
- 2 eggs
- 1 Tbsp butter
- 100 grams Pastry flour
- 200 grams button Mushroom (or seasonal mushrooms)
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp thyme
- 2 Tbsps chopped parsley
- Pastry flour (to dust work surface)
- 6 Tbsps breadcrumbs (to coat piroschkis)
- clarified butter (for frying piroschkis)
- thyme (for garnish)
Preparation steps
For the dough, scrub and peel potatoes and cook in boiling salted water until knife-tender, about 30 minutes. Drain potatoes and let cool.
Finely grate potatoes. Separate eggs, beat whites and set aside. Mix egg yolks, butter, flour and 2 teaspoons salt into potatoes. Knead potato mixture into a dough.
For the filling, scrub mushrooms and chop finely.
Peel shallot and garlic and dice finely. Melt butter in a skillet, sauté shallot and garlic and add mushrooms. Cook mushroom mixture over medium heat, stirring occasionally, until liquid is evaporated, about 8 minutes. Stir thyme into filling and season liberally with salt and pepper. Mix parsley into filling, remove from heat and let cool slightly.
On a floured surface, roll out potato dough about 0.5 cm thick (approximately 1/8 inch thick). Sprinkle dough with flour and cut out 16 circles about 10 cm diameter (approximately 4 inches diameter). To assemble piroschkis, heap about 1 teaspoon filling on each circle and brush circle edges with egg white. Fold dough circles in half over filling and press edges firmly with a fork to seal.
Brush piroschkis with egg white and coat with breadcrumbs.
Heat clarified butter n a large non-stick skillet. Fry piroschkis in portions over medium heat until golden brown on both sides, 4-5 minutes. Garnish piroschkis with thyme sprigs to serve.
