Yummy Russian Potato Pies: A Taste of Comfort and Tradition

There are certain aromas that transport me instantly. The scent of warm, yeasty dough mingling with the earthy perfume of potatoes and a hint of savory onion is one of them. It’s a smell that evokes cozy kitchens, shared meals, and the comforting embrace of home. I remember, years ago, tuning into a cooking show hosted by a delightful woman named Linda Johnson, who called her program “From Russia with Love.” She presented these humble yet utterly delicious Russian potato pies, and watching her transform simple ingredients into such delightful parcels of comfort sparked something in me. It wasn’t just a recipe; it was an invitation into a culinary tradition, a story told through dough and filling, and I’ve been tinkering with and cherishing this recipe ever since, always aiming to capture that same heartwarming essence.

Recipe Overview

• Prep Time: 1 hour 10 minutes (includes rising time)
• Cook Time: 20-30 minutes
• Total Time: 1 hour 30 minutes (approximate, including rising)
• Servings: 6
• Yield: 12 little pies
• Dietary Type: Vegetarian (can be adapted for vegan by using plant-based margarine and sour cream)

Ingredients

This recipe brings together simple, wholesome ingredients to create something truly special. We’ll divide them into the dough, the filling, and the topping for clarity.

For the Dough:

• 1 cup warm water
• 1/4 cup margarine
• 1 teaspoon salt
• 1/4 cup powdered milk
• 1 tablespoon yeast
• 2 cups white flour, plus more for dusting
• 1/4 cup whole wheat flour

For the Potato Filling:

• 4 medium hot cooked potatoes, mashed
• 1/2 cup sour cream
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder

For the Topping:

• 1 medium onion, chopped in big pieces
• 1 1/2 tablespoons oil
• Margarine, to brush over the top of the pies
• Sour cream, for serving (to your liking)

Equipment Needed

To bring these delightful potato pies to life, you’ll need a few kitchen staples:

• Large mixing bowl
• Medium mixing bowl
• Small skillet
• Measuring cups and spoons
• Rolling pin
• Baking sheets
• Wire rack
• Spatula
• Pastry brush (optional, for brushing margarine)

Instructions

Crafting these Russian potato pies is a rewarding process, a gentle dance of dough and filling that culminates in a truly satisfying bake. Let’s get started.

1. Prepare the Dough: In a large mixing bowl, combine the warm water, margarine, salt, and powdered milk. Whisk these ingredients together until the margarine has melted and everything is well incorporated.
2. Activate the Yeast: Sprinkle the yeast over the liquid mixture. Let it sit for about 5-10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to work its magic.
3. Form the Dough: Gradually stir in the white flour and whole wheat flour into the liquid ingredients. Mix until a soft dough forms. You may need to add a little more flour if the dough is too sticky, or a touch of water if it seems too dry. The goal is a pliable, easy-to-handle dough.
4. First Rise: Lightly spray a medium-sized bowl with vegetable oil spray. Place the dough into the prepared bowl, turning it once to coat the entire surface with oil. Then, spray the top of the dough as well. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until it has doubled in size. This can take anywhere from 45 minutes to an hour, depending on the warmth of your kitchen.
5. Prepare the Filling: While the dough is rising, prepare the potato filling. In a separate bowl, combine the hot cooked potatoes, sour cream, salt, and onion powder. Stir well until all the ingredients are thoroughly mixed and you have a smooth, cohesive filling.
6. Shape the Pies: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece of dough into a ball. Let these dough balls rest for 5-10 minutes before you begin shaping them. This brief rest will make them easier to roll out.
7. Assemble the Pies: Take each dough ball and roll it out into a small oval or circle. Place a couple of spoonfuls of the potato filling in the middle of the rolled-out dough. Be careful not to overfill, as this can make sealing difficult. Add a little dollop of sour cream on top of the potato filling for extra richness and moisture.
8. Form the Loaves: Carefully roll the dough up around the filling, sealing the edges to enclose it completely. You’re aiming to create small, elongated, loaf-like shapes. Pinch the seams firmly to prevent any filling from escaping during baking.
9. Second Rise: Place the formed loaves onto baking sheets, leaving some space between them. Let the loaves rise again until they are double in size. This second rise will make them wonderfully light and airy.
10. Bake the Pies: Preheat your oven to 350 degrees Fahrenheit. Bake the pies for 20-30 minutes, or until they are a beautiful golden brown color. The exact baking time will depend on your oven and the size of your pies.
11. Prepare the Onion Topping: While the pies are baking, prepare the savory onion topping. In a small skillet, heat the 1 1/2 tablespoons of oil over medium heat. Add the chopped onion and saute for a few minutes until it is softened and lightly golden.
12. Finish and Serve: Once the pies are baked to perfection, place them on a wire rack to cool slightly. While they are still warm, brush a little margarine on top of each little loaf. This adds a lovely sheen and a touch of richness. Serve the onion topping generously on top of the potato pies, along with a dollop of sour cream to your liking.

Expert Tips & Tricks

To elevate your Russian potato pies from good to truly exceptional, consider these chef-approved insights:

• Potato Perfection: For the smoothest filling, use starchy potatoes like Russets or Yukon Golds. Ensure they are cooked until tender but not mushy, and mash them while they are still warm for easier processing.
• Yeast’s Best Friend: A “warm place” for rising dough can be an oven with just the light on, or even near a sunny window. Avoid direct heat, as it can kill the yeast.
• Dough Hydration: Flour absorption can vary. If your dough feels too dry, add warm water a tablespoon at a time. If it’s too wet, incorporate white flour a tablespoon at a time until it’s manageable.
• Sealing Secrets: When shaping your pies, make sure to pinch the seams of the dough together very securely. A little extra flour on your fingers can help prevent sticking while sealing.
• Golden Hue: For an even richer golden crust, you can brush the tops of the pies with a mixture of egg yolk and milk before baking.

Serving & Storage Suggestions

These Yummy Russian Potato Pies are best served warm, fresh from the oven, when the dough is soft and the filling is wonderfully comforting. The sautéed onions and creamy sour cream topping are the perfect companions, adding layers of flavor and texture.

For storage, allow the pies to cool completely at room temperature. They can be stored in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, they will last for 3-4 days in the refrigerator.

To reheat, gently warm them in a preheated oven at around 300°F (150°C) for about 10-15 minutes, or until heated through. You can also microwave them for a quick warm-up, but be mindful that the crust might lose some of its crispness. These pies also freeze beautifully. Wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Here’s an approximate nutritional breakdown for these delicious potato pies. Please note that these are estimates and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	229 kcal	11%
Total Fat	8.6 g	11%
Saturated Fat	2.7 g	14%
Cholesterol	6.8 mg	2%
Sodium	549.9 mg	24%
Total Carbohydrate	33.1 g	12%
Dietary Fiber	2.8 g	10%
Sugars	2.1 g	2%
Protein	5.5 g	11%

(Note: % Daily Value is based on a 2,000 calorie diet. Individual needs may vary.)

Variations & Substitutions

While this recipe is wonderful as is, it’s also a fantastic canvas for creativity!

• Herbaceous Twist: Incorporate finely chopped fresh dill or parsley into the potato filling for a burst of freshness.
• Cheesy Delight: For those who enjoy a touch of cheese, a tablespoon or two of grated cheddar or Gruyère cheese can be added to the potato filling.
• Spiced Up: A pinch of nutmeg or a dash of black pepper can add an extra layer of flavor to the potato filling.
• Vegan Adaptation: To make these pies vegan, simply substitute the margarine with a plant-based equivalent and use a vegan sour cream alternative. Ensure your yeast is vegan as well.
• Other Fillings: While potato is classic, this dough is versatile. Consider experimenting with other savory fillings like cooked mushrooms and onions, or even a sweet apple and cinnamon filling for a dessert version.

FAQs (Frequently Asked Questions)

Q: My dough is not doubling in size. What could be wrong?
A: Ensure your yeast is fresh and that the water you used was warm, not hot, as excessive heat can kill the yeast. The rising environment should also be warm and draft-free.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it do its first rise. Then, punch it down, cover it tightly, and refrigerate it for up to 24 hours. Allow it to come to room temperature for about 30 minutes before shaping.

Q: My pies are browning too quickly on top. How can I prevent this?
A: If your pies are browning too rapidly before the inside is cooked, you can loosely cover them with aluminum foil during the last 10-15 minutes of baking.

Q: What kind of potatoes are best for the filling?
A: Starchy potatoes like Russets or Yukon Golds work best as they mash smoothly and create a creamy texture.

Q: Can I make these pies smaller or larger?
A: You can certainly adjust the size. If you make them larger, you’ll need to increase the baking time. If you make them smaller, reduce the baking time accordingly.

Final Thoughts

There’s a profound satisfaction in creating these Yummy Russian Potato Pies from scratch. They are more than just food; they are edible comfort, a delicious reminder of shared traditions and the simple joy of a well-made pastry. I encourage you to gather these humble ingredients, take your time with the process, and experience the warmth and flavor they bring. Pair them with a simple green salad or a cup of steaming borscht for a truly authentic and heartwarming meal. I’d love to hear about your adventures in making these pies – share your thoughts and any creative twists you discover!