Pirogger with fat fillet

Ingredients for Pirogger with fat fillet

Instructions for Pirogger with fat fillet

To prepare the Pirogger with fat fillet recipe, please follow these instructions:

Dough: Margarine is melted in a saucepan. The milk is added. The yeast is poured into the lukewarm milk. Reef potatoes added. Bring salt and pepper in. The flour is added slightly at a time to appropriate consistency. The dough is kneaded well and raises 30 minutes.

Fill: Cut the meat from the peeled tomatoes and mix the feta cheese cut into cubes. Season with salt, pepper and fresh basil cut into pieces. They can also mix some black chopped olives in.

The dough is divided into 12 parts, kneaded for buns, pressed flat and rolled to circles approx. 15-20 cm. The filling is distributed in the center of the circles. Cut the edges together over the top of the bowl to get a canoe-shaped elongated bread. Brush with coiled egg or whole milk. Repeats 20-30 minutes.

Bake at 225 degrees in alm. Oven or 200 degrees in hot air oven for 20-25 minutes.