Pirogger with lamb fillet

Name: Pirogger with lamb fillet
Yield: 1
Ingredients: 0.5 Leek cut into thin rings; 0.5 tsp Sambal oelek (red chili paste); 1 tsp Paprika; 1 clove Pressed garlic; 1 Tomato diced; 1.5 tsp Red pesto; 150 g Sifting; 2 dl Buttermilk; 2 dl Semi-skimmed milk; 2 tsp Salt; 2 dl Sauce cheasy 1% with tomato and Basil; 3 tsp Parsley; 30 g Butter; 300 g Minced lamb or mutton; 400 g Wheat flour; 50 g Yeast

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Pirogger with lamb fillet

0.5		Leek cut into thin rings
0.5	tsp	Sambal oelek (red chili paste)
1	tsp	Paprika
1	clove	Pressed garlic
1		Tomato diced
1.5	tsp	Red pesto
150	g	Sifting
2	dl	Buttermilk
2	dl	Semi-skimmed milk
2	tsp	Salt
2	dl	Sauce cheasy 1% with tomato and Basil
3	tsp	Parsley
30	g	Butter
300	g	Minced lamb or mutton
400	g	Wheat flour
50	g	Yeast

Instructions for Pirogger with lamb fillet

To prepare the Pirogger with lamb fillet recipe, please follow these instructions:

Melt the butter in a saucepan and add the light milk. Pour the mixture into a bowl and add the buttermilk. Stir the yeast out of it. Add the other ingredients and mix well. Cover the dish with a cloth and style the dough to raise a warm place for a good 1 hour. Then knead the dough well on a scratched table.

Put the meat in a little good oil. Add Sambal Oelek, Red Pesto and Peppers. Let it simmer a little. Then add the parsley, chopped parsley and tomato. The mixture is cooked with Cheasy sauce, salt and pepper.

The dough is rolled out to approximately ½ cm in thickness and is squeezed out into round bottoms. The edges brushed with eggs and filled up. Close together and squeeze the edges with a fork dumped in flour. Brush with eggs and behind the piroggs at 200 degrees for 12-15 minutes.

Pirogger with lamb fillet

Ingredients for Pirogger with lamb fillet

Instructions for Pirogger with lamb fillet

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