Yavoriv Potato and Buckwheat Pie
A thin crust with a generous filling.
Where it comes from
Lviv Oblast
History
The tradition of making Yavoriv pie is included in Ukraine’s national inventory of intangible cultural heritage. Potatoes and buckwheat form its recognizable filling; family recipes differ.
Today
This adaptation uses a thin yeast-dough shell. Cool the filling before wrapping.
Ingredients
- 350 g all-purpose flour
- 200 ml water
- 6 g active dry yeast
- 700 g potatoes
- 120 g buckwheat groats
- 150 g onion
- 50 ml neutral cooking oil
- 10 g sugar
Method
- Knead flour, warm water, yeast, sugar, salt, and 20 ml oil.
- Cover and rise for 60 minutes.
- Boil potatoes and buckwheat separately.
- Mash potatoes and mix with buckwheat and onion sautéed in remaining oil.
- Cool.
- Roll the dough, wrap around the filling, seal, and place seam-side down in a pan.
- Rise for 20 minutes.
- Prick the top and bake at 355°F (180°C) for about 45 minutes.
How to serve
Let the pie cool slightly; serve with sour cream or mushroom sauce.
Sources
Check ingredients for allergens. Times and amounts are approximate.
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