Lihapiirakka - with minced filling and cucumber-sand dip

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 500 g flour, 1⁄2 TL salt, 1 TL sugar and baking powder in a bowl. Add butter, 2 eggs and 200 g sour cream. Knead everything to a soft but not sticky dough, add some flour if necessary.

2. 2

   Wrap in foil and chill for about 30 minutes. Line three baking trays with baking paper (or use one tray several times).

3. 3

   For the filling, peel and finely dice the onion. Heat the oil in a pan. Fry the minced meat until crumbly. Fry the onion briefly. Season well with salt and pepper. Remove from heat, season again and let cool down a little.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Open the dough in portions.

5. 5

   of a floured work surface, roll out to a thickness of approx. 5 mm. Cut out circles of approx. 8 cm Ø. Knead the rest together again, roll out again and cut out until the dough is used up. Place 1 heaped teaspoon of filling in the middle of each circle of dough.

6. 6

   Press the edges together.

7. 7

   Distribute the pirogi with the seam facing down on the sheets. Whisk 1 egg, brush the dough with it. Bake in a hot oven for 15-20 minutes, one sheet at a time.

8. 8

   In the meantime, finely dice the cucumbers for the dip. Wash the dill, shake dry and chop finely. Stir 300 g sour cream with the stock until smooth. Season with salt, pepper and 1 pinch of sugar. Stir in cucumbers and dill.

9. 9

   Take pirogi out of the oven, arrange with dip and remaining mince.

Nutrition Facts

KCAL
140 kcal

CARBS
11 g

FATS
8 g

PROTEINS
5 g