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Shangi with potatoes and mushrooms

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Shangi are small open pastries from northern Russia with a topping like potatoes, cottage cheese, eggs and butter. I love the simplicity of these pastries, which are ideal for serving a crowd of hungry kids.


  • 1 lb (600 g) potatoes
  • 2-3 yolks
  • ¼ cup heavy cream with
  • 17 oz (500 g) forest mushrooms
  • 2 tbsp olive oil
  • 1 kg yeast pastry
  • Salt
  • Sour cream to serve


  1. Peel potatoes, cut into large pieces, boil and drain.
  2. Make mashed potato, add yolks and stir until smooth. Add hot heavy cream, salt and pepper to taste. Put aside to cool.
  3. Cut mushrooms into medium pieces. Fry in olive oil with salt and pepper for 7–8 minutes.
  4. Roll out the dough, cut it into pieces, make thin oval shapes out of them. Put the dough on a baking sheet covered with baking paper and put aside for 15–20 minutes.
  5. In the middle of each dough shapes make a groove. Put a layer of mashed potatoes. Top with mushrooms.
  6. Bake in the oven at 390 ° F (200° C) for 20 minutes.
  7. Serve hot with sour cream.