Small pirogger

Ingredients for Small pirogger

Instructions for Small pirogger

To prepare the Small pirogger recipe, please follow these instructions:

Melt the fat, add the milk and allow it to warm up. Crumble the yeast in a baking dish and stir it out in the warm milk mixture. Add egg and salt. Mix flour in a couple of times until the dough has a good consistency. Good luck, cover and set for lifting 30 min.

The filling:
Share the cocktail sausages once. Rinse and cut the spring bulbs.

Roll out the raised dough and chop the dough with a round shape, 12 - 14 cm in diameter. Spread a thin layer of mustard - not all the way to the edge. Distribute sausage and spring onion on half of the dough. Brush the edge with egg pan and fold the dough together about the filling. Push the edge well together with a fork. Let them adhere to 15 min.

Brush with egg and behind 16 - 18 min. At 200 ° in the lower part of the oven.

Served warm.