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Ukrainian Enchiladas or Chipotle Pirogi (DF)

Which name do you prefer? I'm leaning towards Ukrainian enchiladas. It's pirogi with a savory filling and covered in enchilada sauce. I basically swapped tortillas for dough.

This was muy/дуже delicious and satisfying. I took a serious shortcut rolling the dough using my KitchenAid mixer, so it really didn't take all that long.

Ukrainian Enchiladas or Chipotle Pirogi (DF)

Sources: My Recipes | My grandmom's pedehe | Love & Lemons

Makes: 4-5 dozen | Time: ~1 hr and change



4 ears #corn, husks and silks removed

About 2 tsp. vegetable oil

5 pounds russet #potatoes, peeled and cut into 2-inch chunks

¼ cup (1/8 lb.) vegan butter

3/4 cup coocnut milk milk

2 canned chipotle chiles in sauce, minced, plus 2 tbsp of the sauce

Salt and fresh-ground pepper


3 cups all purpose flour

2 eggs beaten with 1/4 cup of warm water (add more water if needed)

1 tsp vegetable oil

1/2 tsp salt

To Serve

One can of red enchilada sauce, warmed up


I made the filling first since I cheated on the dough with the kitchenaid mixer. You may want to reverse these steps. There's a lot of overlapping to keep time down.

Ukrainian Enchiladas or Chipotle Pirogi (DF)


Place the corn in a large pot filled with cold water. Bring it to a boil and cook 1 to 2 minutes, until the corn is just tender. Remove from water and let it cool. Then cut the kernels off the cobs.

At the same time, put the prepped potatoes in a large pot and cover with cold water. Turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes.

Drain and return the potatoes to the pot or a large mixing bowl. Add vegan butter and 3/4 cup coconut milk and beat with an electric mixer on medium speed, or mash with a potato masher, until smooth. Beat or stir in roasted corn and chipotles to taste. Add salt and pepper to taste. Set aside.


While the corn and potatoes are boiling, combine ingredients. Knead for 30 minutes. With the Kitchen Aid mixer, I just used the dough hook for about 10 minutes. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight.

Putting it all together

The hard way: Set up a flat service with some sprinkled flour. Take a piece of the dough at a time and roll it into a ball 1 inch in diameter. Rub some flour on your rolling pin and roll out a circle about 2-3 inches in diameter. Add 1 tbsp of the filling and add it to the center of the circle. Wet the edge of one half of the dough circle. Fold the dry side over and pinch the edges to seal the pirogi. Repeat until you're out of dough.

The easy KitchenAid mixer way: Cut dough into eight pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4, #5, and #6. Lay out the rough, and use something like a large biscuit cutter to cut large circles in the dough. Add 1 tbsp of the filling and add it to the center of the circle. Wet the edge of one half of the dough circle. Fold the dry side over and pinch the edges to seal the pirogi. Repeat until you're out of dough.

Either way: When you're about halfway through the dough, fill a large pot with water (about 3/4 of the way to the top). Put it on the stove over a medium-high burner and bring the water to a boil. Add a little salt if you want to get the boil going faster.

Once you're done with forming the pirogi, add 3-4 at a time to the boiling water. Remove as the float to the top, which can take as little as a minute or as long as 4. When you remove them, put them on a flat dish and try to keep them separated. They have an annoying tendency to stick to each other ruining the next step.

Once you've boiled your pirogi, warm a skillet over medium-high heat. Add some butter or oil to the skillet. Then add your pirogi and fry until one side is browned. Flip, and fry until that side is browned as well. Remove from skillet and serve warm with warmed up enchilada sauce.

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