Coming out of the cold Black Sea, biting into a warm, greasy potato pirozhki was pure childhood magic—soft, comforting, unforgettable. Today, I give that memory a twist: wrapped in buttery, flaky puff pastry, the same potato filling now crisp, golden, and irresistible.

Ingredients

• 1 sheet of puff pastry (thawed if frozen)
• 3 large potatoes, peeled and boiled
• 1 medium onion, finely diced
• 3 tsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp cayenne (optional, for heat)
• Salt and pepper to taste
• 1 egg (for egg wash)
• Fresh herbs (parsley or dill)

Mashed Potato Filling

1. Cook the onions: In a skillet, heat oil over medium heat. Add onions and sauté until soft and golden.
   
2. Mash the potatoes: Mash boiled potatoes until mostly smooth, leaving a few chunks for texture.
   
3. Season & mix: Stir in the sautéed onions, spices, salt, pepper, and a handful of fresh herbs. Taste and adjust seasoning. Let it cool slightly.

Assembly

1. Preheat oven to 400°F 
   
2. Roll out puff pastry slightly on a parchment-lined baking sheet.
   
3. Spread the mashed potato mixture evenly, leaving about 2 inch border around the edges.
   
4. Fold the edges over slightly to form a rustic border (optional: crimp edges for visual appeal).
   
5. Brush the edges with egg wash for a golden finish
   
6. Bake for 20 minutes
   

• Let it rest 5 minutes in room temperature