📝 About This Recipe
Sucheniki are a hidden gem of Russian rural cuisine, representing the ultimate comfort food found in the heart of Slavic village kitchens. These rustic, crescent-shaped pastries feature a delicate, thin dough that yields to a rich, savory filling of buttery mashed potatoes and forest mushrooms. Perfectly golden and brushed with melted butter, they offer a nostalgic taste of home-cooked tradition that is both hearty and incredibly satisfying.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted, plus extra for dusting)
- 200 grams Sour cream (full fat, at room temperature)
- 100 grams Unsalted butter (softened)
- 1 Egg (large, at room temperature)
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
Potato & Mushroom Filling
- 600 grams Starchy potatoes (peeled and cubed (like Russet or Yukon Gold))
- 250 grams Fresh mushrooms (Cremini or Porcini, finely chopped)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Unsalted butter (for sautéing)
- 2 tablespoons Heavy cream (to enrich the mash)
- 2 tablespoons Fresh dill (finely chopped)
- to taste Salt and Black Pepper
Finish & Glaze
- 1 Egg yolk (beaten with 1 tsp water for egg wash)
- 2 tablespoons Melted butter (for brushing after baking)
👨🍳 Instructions
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1
Start by preparing the dough. In a large mixing bowl, whisk together the room-temperature sour cream, softened butter, egg, salt, and sugar until smooth and creamy.
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2
Gradually add the sifted flour to the wet mixture, one cup at a time. Knead by hand or with a dough hook until a soft, elastic dough forms that no longer sticks to your fingers.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll out later.
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4
While the dough rests, place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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5
While potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Sauté the onions until translucent and golden, about 6-8 minutes.
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6
Add the finely chopped mushrooms to the onions. Cook until all the moisture from the mushrooms has evaporated and they are deeply browned and fragrant.
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7
Drain the cooked potatoes and mash them thoroughly while hot. Stir in the heavy cream and the onion-mushroom mixture until well combined.
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8
Fold in the fresh dill and season generously with salt and black pepper. Let the filling cool completely before assembling the pies.
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9
Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.
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10
Divide the rested dough into 12 equal portions. On a lightly floured surface, roll each portion into a circle about 5-6 inches in diameter and 1/8 inch thick.
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11
Place 2 generous tablespoons of the potato filling onto one half of each circle, leaving a small border at the edge.
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12
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or use a traditional 'rope' twist for a decorative finish.
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13
Place the Sucheniki on the prepared baking sheet. Brush the tops evenly with the egg yolk wash to ensure a glossy, golden finish.
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14
Bake for 25-30 minutes, or until the pastries are a beautiful deep golden brown.
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15
Remove from the oven and immediately brush the hot pastries with melted butter. Cover with a clean kitchen towel for 5 minutes to soften the crust slightly before serving.
💡 Chef's Tips
Always ensure your filling is completely cool before placing it on the dough; warm filling will steam the dough and make it soggy. For an extra layer of flavor, try using dried wild Porcini mushrooms soaked in water alongside fresh mushrooms. If the dough feels too sticky, add flour one tablespoon at a time, but be careful not to over-flour or the crust will be tough. To get a perfect seal, lightly moisten the edges of the dough with a drop of water before folding. These freeze beautifully! Assemble them, freeze on a tray, then bag them up to bake straight from the freezer (just add 5-10 minutes to the bake time).
🍽️ Serving Suggestions
Serve warm with a side of cold, thick smetana (Russian sour cream) for dipping. Pair with a hot bowl of traditional Borscht or Shchi for a complete Russian feast. Enjoy as a snack alongside a glass of hot black tea with lemon. Accompany with a side of fermented pickles (Ogortsi) to cut through the richness of the butter and potato. A glass of chilled Kvass or a dry white wine makes for a refreshing beverage pairing.