Pirogger with meat filling

Ingredients for Pirogger with meat filling

Instructions for Pirogger with meat filling

To prepare the Pirogger with meat filling recipe, please follow these instructions:

The dough: The milk is lunes and the yeast is thrown out. Sugar, salt and oil are stirred in. Rye flour and wheat flour are added. Keep some of the wheat flour back. The dough is well kneaded, covered with a dish and put to a standstill for approx. 30 min.

Fill: Load the loaf and chop it well. The odor is swirled in the fat. Add the beef and chop until the meat has split. The carrots are peeled and rubbed roughly. The cracked carrots and tomato puree are added. The meat is seasoned with salt and pepper. Pour the filling into a dish and cool a little.

The pirogger: The dough is thrown down and divided into 20 servings. Each dumplings are rolled out the size of a dessert plate. The egg for brushing is whipped together and the edge of the piroggs is brushed. The meat is distributed on the 20 piroggs. Fill only on one half of the dough. The other half of the dough is folded over the filling, and the edges are pressed together with a fork. Put the piroggs on a baking sheet with baking paper and add for approx. 10 min.

The piroggs are brushed with the rest of the egg. The piroggs are baked for approx. 12 min. At 200 degrees C. alm. Oven on the middle oven pan.

Serving: Pirogger is eaten for lunch with a bowl of raw or snack vegetables.

Variation: The filling can be varied according to taste and imagination. For example, the beef fillet can be replaced by a rest hamburgerryg in slices or in tern together with cheese and tomato, steamed spinach with feta cheese or tuna with red pepper.