# Vegetarian Pirozhki

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

Soft yeasted buns filled with a savoury mushroom and vegetable filling, sealed and baked until golden.

Servings: 14 · Other

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegetarian Pirozhki](https://image.fridge.menu/adaptations/4b3erlzp/142313e8d9b4a4ff24a6e5d74b4ffbd4495c097ce02ffb9a3d231beec1a55d33.jpg)

## Ingredients

- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 150 g [Mushrooms](https://fridge.menu/en/i/mushroom) — very finely chopped
- 2 pcs [Carrots](https://fridge.menu/en/i/carrot) — coarsely grated
- ½ pcs [Courgette](https://fridge.menu/en/i/zucchini) — coarsely grated
- 1 pcs [Celery stick](https://fridge.menu/en/i/celery) — coarsely grated
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 tsp [Paprika](https://fridge.menu/en/i/paprika)
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin)
- 100 g [Tomato purée](https://fridge.menu/en/i/tomato-paste)
- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 300 ml [Milk](https://fridge.menu/en/i/milk)
- 25 g [Yeast](https://fridge.menu/en/i/yeast)
- 1 tbsp [Caster sugar](https://fridge.menu/en/i/sugar)
- 475 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs) — beaten, for glazing
- ½ tsp [Salt](https://fridge.menu/en/i/salt) — for sprinkling
- ½ tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme) — for sprinkling

## Steps

1. Fry the onion in the oil in a pan for a few minutes over medium heat, stirring, until soft. (5 min)
2. Add the mushrooms, celery, carrots, courgette, chopped garlic, tomato purée, cumin and paprika. (30 min)
3. Simmer over medium heat for 30 minutes uncovered, stirring occasionally; raise the heat if the filling has too much liquid. (30 min)
4. Season with salt and pepper.
5. If the filling is too wet, drain it through a sieve set over a clean bowl (the drained liquid can be used for vegetable stock).
6. Put the filling in the fridge to cool completely while you make the dough and before assembling the pies.
7. Dissolve the yeast in room-temperature milk.
8. Add the sugar, salt and gradually the flour, in small portions, until the dough is soft and elastic enough to knead.
9. Knead the dough with a mixer for 5 minutes on low speed. (5 min)
10. Cut the butter into cubes, add to the dough and knead for a further 10 minutes on medium speed. (10 min)
11. Let the dough rise in a bowl under a towel on the kitchen counter for 1 hour. (60 min)
12. Divide the dough into 14 equal pieces.
13. Roll out each piece into a circle with a rolling pin, place the cooled filling in the centre and fold the circle in half.
14. Brush the edge of the dough with water and crimp it all round with a fork.
15. Place the shaped pies on a baking tray and let them rise for a further 15 minutes. (15 min)
16. Brush with the beaten egg, sprinkle with flaked salt and thyme and bake in the oven at 175°C fan for about 16–20 minutes. (18 min)

Published 2026-10-08

https://fridge.menu/en/r/vegetarian-pies-4b3erlzp

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