L.A.’s Original Farmer’s Market Cookbook – Potato Piroshki

If you follow my blog, then you know the L.A. Farmer’s Market is one of my favorite places in L.A. Therefore, the L.A. Farmer’s Market Cookbook is one of my favorite cookbooks.  I’ve posted a couple of different dishes, like Dupar’s Chicken Pot Pie, and I recently made another one worthy of posting, these delicious potato piroshki.  Anything made with dough or puff pastry is a win for me, and my picky eaters enjoyed these as well.  And it’s perfect for meatless Monday!

Potato Piroshki

This recipe is adapted from the T & Y Bakery

Potato Piroshki

Serves 6


2 Tablespoons vegetable oil

2 onion, chopped {I used one since my family doesn’t love onions}

4 russet potatoes, peeled and quartered

1 Tablespoon finely chopped fresh dill

Kosher salt and freshly ground pepper


Puff Pastry {Must be thawed at least 40 minutes at room temperature, or overnight in the refrigerator}

To make the filling: Place a large skillet over medium heat and coat with the oil.  When the oil gets hazy, add the onions and cook, stirring often, until soft and lightly colored.  Set aside.

Place a steamer basket in a large pot and add water to a depth of 1 to 2 inches. Be sure the water does not touch the bottom of the basket.  Cover the pot and bring to a boil over medium-high heat.  Put the potatoes in the steamer basket.  Cover and steam until there is no resistance when a fork is inserted into the potatoes, about 20 minutes.

While the potatoes are hot, put them in a bowl and mash well by hand {mashing potatoes by hand may be a little more work, but the potatoes will be light and fluffy if you pit in the extra effort.} Make sure there are no chunks of potato left.  Mix in the dill and cooked onions; season with salt and pepper to taste.  Set aside to cool completely.  The potato filling may be made up to 1 day ahead and kept in a covered container in the refrigerator.

Cut the puff pastry dough into 6 equal parts. Mound ¾ cup of the potato filling in the center.  Dust your fingers with flour and bring two of the opposite corners up to the center, pinching together.  Repeat with the remaining corners, forming a tight seal and making a pouch.  Check for any holes or tears, making sure they’re completely closed.

Place on baking sheet and bake for 15 minutes at 400°, or until golden brown.

Serve with a side salad and you’ve got a nice, light meal.



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