Bureau, Turkish piroger

Name: Bureau, Turkish piroger
Yield: 15 pcs
Ingredients: Fill 1; Fill 2; Wheat flour; Kødpiroger is most commonly used. make a meat sauce for spaghetti as it must be quite dry. use if necessary. a remnant from the day before; Oil; Salt; 1 Onion; 1-2 Good handfuls of feta cheese or mozzarella; 2 Eggs (must be stuetemperede); 2 tsp Coarse salt; 25 g Yeast; 3 Eggs; 5 dl Milk; 500 g Entire-leaved spinach (preferably frozen)

Mains

Cook time: 0 min.
Servings: 15 pcs

Ingredients for Bureau, Turkish piroger

		Fill 1
		Fill 2
		Wheat flour
		Kødpiroger is most commonly used. make a meat sauce for spaghetti as it must be quite dry. use if necessary. a remnant from the day before
		Oil
		Salt
1		Onion
1-2		Good handfuls of feta cheese or mozzarella
2		Eggs (must be stuetemperede)
2	tsp	Coarse salt
25	g	Yeast
3		Eggs
5	dl	Milk
500	g	Entire-leaved spinach (preferably frozen)

Instructions for Bureau, Turkish piroger

To prepare the Bureau, Turkish piroger recipe, please follow these instructions:

Lun milk for hand warm. Whip the eggs and stir the yeast. Add salt and oil. Eat as much flour as it needs.

The problem with Turkish recipes is that there is no goal and weight, but one guess is that it is about 600 g flour + -.

Eel the dough smoothly and let it rise. Divide the dough into 15 balls and roll them out. Put a few spoonfuls on, brush the edge with water and close them together and squeeze with a fork.

You can either put them on a pan in oil or bake them in the oven for 20-30 minutes at 200 degrees C. alm. oven. Can be frozen.

Fill 2: Put onion, add spinach and simmer. Take the saucepan off the heat and stir in eggs, salt and cheese.

Bureau, Turkish piroger

Ingredients for Bureau, Turkish piroger

Instructions for Bureau, Turkish piroger

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