Pirogger with beef and spinach

Ingredients for Pirogger with beef and spinach

Instructions for Pirogger with beef and spinach

To prepare the Pirogger with beef and spinach recipe, please follow these instructions:

Dough: Butter is melted in a saucepan and the milk is added. It cools slightly and pour into a bowl with crumbled yeast and 1 teaspoon of salt. When the yeast is dried, add the flour and knead well. The dough raises 1-1½ hours.
Fill: The meat is browned on a pan or pot with crushed chilli and garlic. Add finely chopped onions and chopped walnuts and stir all the while until the bulbs become transparent. The whey is pressed from the thinned spinach. The spinach is chopped roughly and put down to the meat and fry for a few minutes. Possibly. Add a little garam masala or cumin sauce.
Pirogger: The dough is divided into 8. Each piece is rolled out into circles of 15-20 cm in diameter. The dough must not be too thick. Put a few spoonfuls of meat in one side of the dough circle and sprinkle with a little chopped feta and possibly. Little olives. Brush the edge of the dough circle with whipped egg and fold the dough together over the filling. The edge of the piroggs is pressed a little with a fork.
Baking: Brush the piroggs with eggs and bag them for 20-25 minutes at 180 degrees until they are light brown.


tips:
You may serve a little salad, but the piroggs can easily be eaten alone.