Pirogger with garlic crumbled meat filling

Ingredients for Pirogger with garlic crumbled meat filling

Instructions for Pirogger with garlic crumbled meat filling

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

Yeasts are piped out in lukewarm water. Oil, salt and half of the flour are added. The rest of the flour is stirred for a while, until the dough releases the bowl, but has not become too firm. The dough is thoroughly kneaded and then raised for raising while the meat is cooked.

Heat the oil in a pan with good heat. Bring the meat to the pot and raise it for approx. 8 minutes until the meat is fried. Chop sun-dried tomatoes, chopped garlic and basil very well and stir with salt, pepper and oil. Bring the mass into the fried meat. Cooled off.

Rinse the tomatoes and cut them into thin slices.


Divide the dough into 10 equal pieces. Roll them out on a light meal table for pancakes, the size of a small dining plate 15-15 cm. In diameter. Put them on baking paper immediately so that they will not be moved again.

Spread the meat filling evenly on one half of each pancake without going straight to the edge. Place 2 tomato slices on each. Fold the dough over the filling and press the edge together with a fork. The piroggs may be brushed. With coiled egg.

Behind the piroggs at 200 degrees C. alm. Oven for approx. 15 minutes until they are golden. If the oven is hot, only bake for 10-12 minutes.

Server happy with a green salad.