Potato Pirozhki in the Air Fryer

Ingredients

• Yeast1 tsp
• Milk1 cup
• Sugar1 tsp
• Flour500 g
• Potatoes6–7 pcs
• Saltto taste
• Pepperto taste
• Eggs2 pcs
• Vegetable oil3 tbsp
• Fried onionoptional

Method

1. For the starter, pour the warm milk into a small container and dissolve the yeast and sugar in it.
2. Sift the flour with the salt. When bubbles appear on the starter, pour it into the flour and add the vegetable oil and beaten eggs.
3. Mix thoroughly, adding a little more flour if needed: the dough should be soft, elastic and not too stiff.
4. Leave the dough in a warm place for at least 40–45 minutes.
5. Boil the potatoes in salted water and mash them, then add pepper and, if you like, fried onion. Let the filling cool completely.
6. Divide the dough into equal balls and roll them out on a floured surface (if the dough sticks, oil your hands).
7. Add the filling and pinch the edges together tightly.
8. Preheat the air fryer for 10–15 minutes and place the pirozhki on the rack, seam side up.
9. Bake at 180 °C for about 15 minutes.

Cooked with

HAG-7070 Air Fryer