Servings: 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.
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.
Notes
Serve the dish with a cabbage salad.