Happy Tuesday, everyone!! I am writing this mid-flight to Miami where I am going to be taking a much-needed break from life for a couple days. It recently occurred to me that I haven’t felt warmth or sunshine on my face since last summer and let me tell you - it has been a BRUTAL winter. I struggle with seasonal affective disorder always but this year it was compounded by a breakup and a move. A whole trifecta! It’s been fun. So, yeah, I am really looking forward to laying on a beach while drinking coconut water, listening to a murder podcast and getting burnt AF despite reapplying my SPF 75 every hour. I’ve earned this.
The fact that I made it onto my 11am flight is a small miracle because as of 8am I wasn’t even remotely packed. This is so unlike me! It stresses me out to even write that sentence!! There are a few reasons for my precarious pre-flight circumstance but what it really comes down to is I am a serial over-committer which is why I desperately need this vacation in the first place. Normally I savor the process of preparing for a vacation - the excitement mounts with each pre-trip task. I had grand plans of spending yesterday running last-minute errands, getting my nails done (would I do something neutral? Maybe a fun vacation-y shade???), and packing in an organized and meticulous fashion. Instead I find myself mildly hungover in my airplane seat, looking down at my tragic cuticles and trying to figure out whether or not I remembered to pack a toothbrush. It’s not ideal, folks, but in a matter of hours I’ll be laying on the beach and none of this will matter.
What I *did* spend yesterday doing, however, was much more important than a silly manicure: I spent the day baking for the Dacha 1946 fundraiser for Ukraine. I’m so honored to have been a part of this epic crew of bakers (something I am not, lol) coming together to raise money for a cause so special and personal to me.
The directive was to bake something Eastern European-inspired so I chose to make piroshki: savory pastries/hand pies that are filled with things like potato, meat, and cabbage (aka the holy trinity of Eastern European cooking). I made a version stuffed with potato, caramelized leeks + onions, dill, and paprika. Garlic would make a great addition, too – then we’d be talking about a *triple* allium situation which sounds very exciting to me. Oh, and I used Adjika seasoning (a Georgian spice blend) in my filling but it’s not necessary! I just felt like adding a little kick. You could always use some chili flakes instead or omit altogether.
Now here’s the deal: piroshki are time-consuming. The dough needs to rise, potatoes need to be boiled and mashed, onions need to be caramelized – all time-consuming processes which is why, if you’re smarter than me, you will make the filling a day ahead.
Full recipe available to paid subscribers below. You can subscribe for as little as $6/month for exclusive recipes, videos, voice notes and to generally support my work (which I appreciate endlessly).