Piroschki with leek filling

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Crunchy and tasty dumplings: Piroschki with leek filling. These Russian dumplings are very popular and you can also fill them with spinach, mushrooms or other vegetables. Whether for a warm soup, a salad, as an appetizer or as a snack in the office, the Piroshki go easy and are made quickly.

PIROSCHKI WITH LEEK FILLING

dough
120 g vegan sour cream
90 g vegan butter, in flakes
240 g all purpose flour
salt
filling
1 stick of leek
oil
Salt & pepper
soy cream for brushing
Optional for filling:
1 hard-boiled egg (from happy chickens)
Feta or feto, crumbled
stir-fried mushrooms
parsley
or
tofu

For the short crust pastry, knead all the ingredients into a smooth dough with your hands and wrap in foil for 30 minutes in the refrigerator.
filling
Wash the leek very well, halve once and cut into very fine slices. Fry in oil. Season with salt and pepper.
Peel egg and mince it. Add to the leek mixture.
Preheat the oven to 180 degrees and cover a baking sheet with baking paper.
Roll out the dough about 0.4 cm thick on a floured work surface and cut out 12-13 circles of 10 cm ø. I simply took a coffee cup here.
Place the filling in the middle and sprinkle the dough edges with a little water. Pass over the filling and firmly press the edges together.
Who likes folds the edges. (see image)
Put the pirooshki on the plate and spread with soy cream. Bake on the middle rack for 20-25 minutes until golden.

I served the piroschki to a potato marjoram soup. You can eat the piroshki warm but also cold and they are ideal as a snack or as a lunch to a salad.

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PIROSCHKI WITH LEEK FILLING

Crispy Piroschki with leek filling. These Russian dumplings are very popular and you can also fill them with spinach, mushrooms or other vegetables.

Course Appetizer

Cuisine hand pies

Keyword dumplings

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Klaraslife

Ingredients

dough

• 120 g vegan sour cream
• 90 g vegan butter in flakes
• 240 g all purpose flour
• salt

filling

• 1 stick of leek
• oil
• Salt & pepper
• soy cream for brushing

Optional for filling:

• 1 hard-boiled egg from happy chickens
• Feta or feto crumbled
• stir-fried mushrooms
• parsley
• or
• tofu

Instructions

• For the short crust pastry, knead all the ingredients into a smooth dough with your hands and wrap in foil for 30 minutes in the refrigerator.

filling

• Wash the leek very well, halve once and cut into very fine slices. Fry in oil. Season with salt and pepper.
• Peel egg or use other optional ingredients and mince it. Add to the leek mixture.
• Preheat the oven to 180 degrees and cover a baking sheet with baking paper.
• Roll out the dough about 0.4 cm thick on a floured work surface and cut out 12-13 circles of 10 cm ø. I simply took a coffee cup here.
• Place the filling in the middle and sprinkle the dough edges with a little water. Pass over the filling and firmly press the edges together.
• Who likes folds the edges. (see image)
• Put the pirooshki on the plate and spread with soy cream. Bake on the middle rack for 20-25 minutes until golden.

Notes

I served the piroschki to a potato marjoram soup. You can eat the pirooshki warm but also cold and they are ideal as a snack or as a lunch to a salad.

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