- Stand mixer: A versatile piece of equipment for mixing, kneading, and whipping doughs effectively and consistently.
- Sieve (Fine Mesh): Essential for sifting dry ingredients such as flour or cocoa powder to remove lumps and aerate the mixture.
- Silicone Baking Mat: Provides a non-stick surface in baking, suitable for rolling out pie crusts and dough without adding extra fats.
- Dutch Oven (Cast Iron): Great for even heat distribution when cooking filling that requires a simmer or braise.
- Measuring Cups and Spoons Set: Accurate tools needed to measure ingredients precisely, ensuring the right proportions are used.
- Pie Dish (9-inch): Ideal for holding the assembled piroshki before baking, as well as serving them neatly afterward.
- Rolling Pin: For rolling out dough to a consistent thickness and size suitable for filling and sealing in the case of handmade pie crusts or skins.
- Food Processor (with Dough Blade): Can be used to quickly mix ingredients when making fillings, especially useful if you have difficulty kneading by hand.
- Oven Thermometer: Ensures that the oven is at the correct temperature for baking, which is crucial for achieving perfect results in any recipe including piroshki.
- Pastry Brush (Silicone): Useful for applying egg wash to the dough or filling before baking to help with browning and sealing of the piroshki.
- Pie Server: For serving handmade pie crusts, including piroshki, ensuring a clean presentation without damaging the pastry's structure.
1 large baking potato, peeled and cut into chunks
3 tablespoons unsalted butter
1 medium onion, peeled and chopped
2 scallions, chopped
3 tablespoons fresh chopped dill
1 teaspoon salt
1/4 teaspoon white pepper (black works, too)
1 15-ounce can kidney beans, drained
2 15-ounce prepared piecrusts
1 large egg, mixed with 1 tablespoon water
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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