Spicy potato pirashkis

Spicy potato pirashkis

Mark Roper

Pirashkis are a modern – possibly Russian-influenced – version of Sanbuseh, and can be savoury or filled with a delicate sweet custard. Pirashkis are made with a light yeast dough, rather than pastry, so they puff up like little airy doughnuts. They may be deep-fried, but baking them in the oven gives almost as delectable a result, and is clearly the way to go if you are calorie-conscious.


Quantity Ingredient
80g clarified butter or ghee, for brushing
thick natural yoghurt, to serve (optional)

Pirashki dough

Quantity Ingredient
2 teaspoons dried yeast
240g thick natural yoghurt
3 eggs
50ml olive oil
1 1/2 tablespoons caster sugar
500g plain flour
good pinch sea salt

Spicy potato filling

Quantity Ingredient
5 large potatoes, peeled
30ml olive oil
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 large onion, finely chopped
1 leek, finely chopped
1 garlic clove, finely chopped
1 lemon, juiced
1/2 cup shredded coriander leaves


  1. To make the dough, stir the yeast into the yoghurt. Lightly whisk the eggs with the oil and sugar, then tip into the yoghurt mixture.
  2. Combine the flour and salt in the bowl of an electric mixer fitted with a dough hook. Tip in the yeast mixture and knead on a slow speed for 4–5 minutes until the mixture comes together as a smooth dough. Be careful not to overwork it. Transfer to a lightly oiled bowl, then cover with a damp tea towel and leave to prove in a warm place for 1 hour.
  3. To make the filling, boil the potatoes until just tender, then cut into 5 mm dice. Heat the oil in a heavy-based frying pan over a low heat. Add the mustard seeds and fry until they start to pop. Add the cumin, turmeric and cayenne and stir together briskly. Stir in the salt, onion, leek and garlic and fry gently for 5 minutes, or until the vegetables start to soften. Add the diced potato and mix well. Remove the pan from the heat and leave the mixture to cool. When it is cold, stir in the lemon juice and coriander.
  4. When ready to make the pirashkis, preheat the oven to 180ºC and line a baking tray with baking paper. Knock back the dough and shape it into a fat, flattish rectangle. Fold it over and bash it firmly with your hands into another fat, flattish rectangle – or use a rolling pin to roll it out. Repeat another 8–10 times; the idea is to form layers in the dough, which makes the end result lighter.
  5. Divide the dough into 6 equal portions and cover with a damp tea towel. Working with one portion at a time, roll out the dough until about 2 mm thick, then use a 9 cm pastry cutter to cut out 4 rounds. Place a teaspoon of filling in the middle of each round and fold the top over to create a crescent. Press gently to seal. The dough is fairly wet, so should seal without extra water. Cover the completed pastries with a damp cloth. Repeat with the remaining dough and filling. Brush the pirashkis lightly with a little clarified butter and bake for 6–8 minutes or until golden brown. Serve hot with creamy yoghurt, if you like.
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again