Pirogies with Filling

Delicious and tasty pirogies with two different types of filling: beetroot filling & leek and bell pepper filling. Pirogies originate from Russia and are dough rolled around typically ground meat, vegetables, or mushrooms.

Jump to Recipe Print Recipe

Recipe for pirogies with filling

Delicious and tasty pirozhki with two kinds of fillings: beetroot filling & leek and bell pepper filling.

Pirozhki originate from Russia and are dough rolled around typically minced meat, vegetables, or mushrooms.

The recipe quantity is based on 2 adults and 2 children.

We got the recipe from the book: “Easy to Make Green Food“, written by Kirsten Høgh Fogt & Marianne Kastberg.

Servings: 4 serves

Pirogies with Filling

Delicious and tasty pirogies with two different types of filling: beetroot filling & leek and bell pepper filling. Pirogies originate from Russia and are dough rolled around typically ground meat, vegetables, or mushrooms.

Author: Lindhardt og Ringhof

Course: Dinner, Lunch, Starter

Cuisine: Danish

Keyword: Beets, Dinner, Everyday Food, Vegetarian

Prep Time: 1 hour hour 45 minutes minutes

Cook Time: 20 minutes minutes

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

Pie Dough

• 25 gram Yeast
• 300 gram Water Lukewarm
• 6 gram Salt
• 28 gram Oil
• 150 gram Whole Wheat Flour
• 350 gram Wheat Flour
• 1 pcs. Egg Beaten for glazing

Beetroot Filling

• 500 gram Beetroot
• 1 pcs. Carrots
• 1 pcs. Onion
• Butter For frying
• 102 gram Sour Cream Or yogurt 10%
• 12 gram Fresh ginger Grated
• Salt
• Pepper From the grinder

Leek and pepper filling

• 0.5 pcs. Onion
• 2 pcs. Leek
• 0.5 pcs. Red bell pepper
• 1 pcs. Chili Small
• 8 gram Parsley Chopped
• 7 gram Oil
• Salt
• Pepper From the grinder

Instructions

Pirog Dough

• Dissolve the yeast in water and add the rest of the ingredients. Knead the dough well until it is smooth and supple.
• Let the dough rise covered until double in size - approx. 45 minutes.
• Make the filling while the dough rises.
• Knead the dough again and divide it into about 12 pieces. Roll each piece thinly into a circle about 15 cm in diameter.
• Now the dough is ready for the filling.

Completion

• Place 2-3 tbsp of filling in a wide strip on one half of each piece of dough.
• Fold the other half over so that the dough forms a half-moon shape.
• Press the edges together with a fork.
• The pirogies must be completely closed, otherwise, they will open during baking.
• Brush thoroughly with beaten egg.
• Bake the pirogies at 180 degrees Celsius (356 degrees Fahrenheit) for about 20 minutes.
• Let them cool on a wire rack.

Beetroot Filling

• Rinse the beetroot and carrot and peel them.
• Peel the onion and chop it coarsely.
• Grate the beetroot and carrot.
• Sauté beetroot, carrot, and onion in butter.
• Do not let it brown.
• Stir in creme fraiche and grated ginger.
• Season with salt and pepper.
• Divide the filling among the 12 rolled-out pieces of dough.
• Close the pirogies and bake them as described above.

Leek and Pepper Filling

• Peel the onion and cut it into small cubes.
• Clean the leeks and cut them into thin rings.
• Halve the bell pepper and chili and remove the seeds.
• Cut bell pepper and chili into small cubes.
• Sauté all the vegetables together in oil over fairly high heat for a short time.
• Add parsley and season the filling to taste.
• Divide the filling among the 12 rolled-out pieces of dough.
• Close the pirogies and bake them as described above.

Prevent sleepKeep the display on

Notes

Serve the dish with a cabbage salad.