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Ukranian Pasties |


Stuff yourself full of some tasty Ukrainian stuffed buns, also known as pyrizhky. This recipe is by Olia Hercules' Mamushka.


Prep time: 1 hour

Cooking time: 10 minutes

Makes: 4-6


Ingredients Dough:

1/4 tbsp oil

125ml milk

3.5g yeast

1/4tbsp sugar

1/4tsp salt

175-200g plain flour

Oil for frying


Ingredients Filling:

150g potatoes

25g butter

25ml milk

1/2tbsp oil

500g shallots




1. Dough, ray, make


Start your buns off by making the dough. Whisk 1/4tbsp oil, 125ml milk, 3.5g yeast, 1/4tbsp sugar and 1/4tsp salt together (chopsticks are the perfect mixing utensil, and they won't get sticky like a spoon because they're as thin as a white girls body ideal). Gradually add lukewarm water to the floury mixture and mix well, stop adding once the dough comes together; it should be slightly sticky, but workable.

Cover your bowl with a plate and leave it for 45 minutes until it has doubled in size, like us all at Christmas.


2. Dough in the bowl, I'm filling good


Don't go off and do a face mask! There's more work to be done. While the dough is resting boil 150g of peeled potato chopped into smallish chunks in cold water with a healthly pinch of salt for 15 minutes, or until easily pierced with a knife (stabbity stab, Netflix will be making a documentary about your psychopathic tendencies in no time). Drain the potatoes and mash them up with 25g butter and 25ml milk.


While the potatoes boil, heat 1/2tbsp oil in a frying pan and add 500g diced shallots, don't cry for me argenshallotine while you chop. Cook the shallots for 10 minutes until caramelized and gooey.


Mix these with the potato mash and check for salt and pepper.


3. Turn around fried eyes


After the 45 minutes of doughcuperation is up, knead the dough on a well floured surface until it forms a ball. Divide the dough into 5 80g balls.


Roll each dough ball into a 10cm circle, supress your inner Greek Olympian and don't use the dough as a discus, but place 25g or 2tbsp of the potato shallot filling into each dough circle.


Pinch the tops of the filled dough together, flip your masterpiece to seam-side down and show it who's boss by flattening it gently with your hand.



Fill a large frying pan halfway with sunflower oil and heat until very hot. Fry as many pyrizhky as you can fit safely in the pan, don't be an over eager beaver or you'll risk ruining your stuffed buns.

Cook each pyrizhky for 3 minutes on each side, or until golden - lower heat if they're cooking too quickly and started to get too dark.


Place on kitchen towel to sweat off some of the oil and serve immediately.


Dink and sink!



Food for Thought

Lizzy says: "I don't really know what I was expecting with these bun bois, but the picture of them has been enticing me for a long time, so I convinced Kate to make them with me. The overall cook time was not too bad, but I don't think the result warranted anytime spent on them, because I wasn't the biggest fan. They tasted a lot like a savoury donut which was the weirdest experience. I had to add a lot of salt to give them any flavour that wasn't fried dough. This might also have something to do with my lack of potato masher, which left my mash like wallpaper paste. I'm sure they'd be good on a frosty winter's night in Ukraine and would help you keep warm, but it was only October and I didn't need that kind of help because I have heating. Needless to say I won't be rushing back to make these 4/10"




Kate says: "I was sceptical when Lizzy sent me the recipe for these, but I am so glad I was proven wrong. These are amazing! Literally like doughnuts with a yummy potato filling (and we've already established how much I love potatoes). They are pillowy soft and the caramelised shallots give such a nice texture and taste to the creamy potatoes. Also, they were surprisingly easy to make, I already want to make them again but that's probably bad because I could eat like 10 in a row. Speaking of 10s... an easy 10/10 from me"



7/10 Gasps


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