Pyrizhky with mushrooms, chestnuts and apple


These bread rolls filled with a tasty mushroom, chestnut and fried onion mixture are a real treat – and suitable for vegetarians too.

By Olia Hercules
From Saturday Kitchen


For the dough

  • 250ml/9fl oz full-fat milk
  • 2 tbsp honey
  • 7g fast-action yeast
  • 100g/3½oz butter, melted and cooled
  • 2 large egg yolks
  • 10g flaky sea salt, ground
  • 400–450g/14–16oz plain flour, plus extra for dusting

For the filling

  • 20–30g/¾–1oz unsalted butter
  • 2–3 tbsp neutral oil, for frying
  • 300g/10½oz wild mushrooms
  • 250g/9oz chestnut mushrooms
  • 100g/3½oz onions or shallots, finely chopped
  • 1 eating apple, cored, skin left on and chopped
  • 2 garlic cloves, crushed
  • pinch of ground cinnamon
  • 150g/5½oz cooked chestnuts, crumbled
  • 1 egg yolk, beaten to glaze
  • salt and freshly ground black pepper
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