Piroger with green fill

Ingredients for Piroger with green fill

Instructions for Piroger with green fill

To prepare the Piroger with green fill recipe, please follow these instructions:

The pores are cleansed and cut into thin rings. Carrots and potatoes are peeled and cut into small terns. The mushrooms are cleansed and cut in half or quarters, depending on the size. Pears and carrots are swirled in the oil for a moment.

The potatoes are added and fry with low heat for approx. 7 minutes. The mushrooms are added and fry for approx. 5 minutes after which the heat is turned off. Cream fraiche is added and seasoned with thyme, salt and pepper. The flour is poured into a bowl, salt is added. The butter is chopped into the flour and crushed to a grit lot. Use if necessary. Food processor or a whip with dough hook. Gather into a dough (do not digest!) With the egg and as much milk as necessary.

The dough is divided into 2, and each part is rolled very thinly into 24 * 24 cm. Spoon with a bowl or the like (12 cm in diameter) 4 piroger of each piece of bread. Make 2 more of the excess dough. Divide the fill in one half and fold the other over (it is a bit difficult, because you should preferably fill in as much as possible). Squeeze the edge with a fork, dash holes with fork and brush with egg whipped egg.

Bake at 225 ° for 20-25 minutes.