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🍽️ Crispy Meat Piroggen

530 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 20 g yeast
• 100 ml lukewarm milk
• 2 eggs
• 1 pinch sugar
• 1 tsp oil
• 1 onion
• 125 g mushrooms
• 200 g pork (shoulder, boneless)
• 1 tbsp oil
• 75 g crème fraîche
• 10 g butter
• 1 egg yolk
• salt
• pepper

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Dissolve the yeast in the milk.
4. 4. Pour the yeast milk into the well.
5. 5. Sprinkle some flour from the edges over the yeast.
6. 6. Let the dough rise covered for 15 minutes.
7. 7. Knead the eggs, sugar, and oil into the dough.
8. 8. Let the dough rise covered for another 30 minutes.
9. 9. Cut the meat into fine pieces or mince it.
10. 10. Peel the onion and garlic.
11. 11. Heat butter and oil in a pan.
12. 12. Sauté the onion and garlic.
13. 13. Add the minced meat and fry until crumbly.
14. 14. Clean the mushrooms and chop them finely.
15. 15. Fold the mushrooms into the meat mixture.
16. 16. Season the filling with salt and pepper.
17. 17. Stir the crème fraîche into the filling.
18. 18. Dust your work surface with flour.
19. 19. Roll out the dough thinly.
20. 20. Cut out circles with a 10 cm diameter.
21. 21. Knead the dough scraps together and cut out more circles.
22. 22. Place a dollop of filling in the center of a dough circle.
23. 23. Fold the dough into a half-circle.
24. 24. Press the edges firmly together with a fork.
25. 25. Place the piroggen on a greased baking sheet.
26. 26. Whisk the egg yolk and brush the piroggen with it.
27. 27. Let the piroggen rise for another 20 minutes.
28. 28. Preheat the oven to 200 degrees.
29. 29. Bake the piroggen for approx. 15 minutes.

Nutrition per serving

• kcal: 530
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 51 g