Minced meat pirogge with chanterelles
easy
90 mins
90 mins
Ingredients
- 250 g + some flour
- 175 g cold butter
- 100 g + 400 g puncture proof
- 7-10 Tbsp sour cream, salt
- 2 eggs + 1 egg yolk (Gr. M)
- 75-100 g Cheddar cheese
- 150 g Chanterelles or mushrooms
- 2 Onions, 1 vol. Parsley
- 2 TABLESPOONS oil, black pepper
- 750 g gem. minced meat
- 6 TABLESPOONS Milk
- 1/2 TEASPOON Lemon juice
- 1 jar (200 g) Cranberries
- baking paper
Directions
- 1
Knead 250 g flour, butter in small pieces, 100 g cream, approx. 1 teaspoon salt and 1 egg to a smooth dough. Cover and chill for about 1 hour
- 2
Grate cheese. Clean, wash and chop the mushrooms. Peel onions, wash parsley, chop both
- 3
Fry the mushrooms in 1 tablespoon of hot oil for about 10 minutes. Season, take out. Heat 1 tablespoon of oil in the frying fat. Fry the minced meat in it until crumbly, season. Knead with mushrooms, onions, parsley, cheese, 1 egg and 3 tbsp. milk. Seasoning
- 4
Halve the dough, make 1 rectangle with a little flour
- 5
(à approx. 16 x 38 cm) unroll. Place 1 pastry sheet on a baking tray lined with baking paper. Press the filling together to form a narrow, high loaf. Place 2nd dough sheet on top. Cut off the edges to approx. 3 cm, brush with water and press down with a fork.
- 6
Knead dough remains, roll out and cut into 8-10 strips (approx. 1 x 15 cm). Decorate pirogi with it. Prick the dough more often. Mix egg yolk and 3 tbsp. milk. Spread the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 40-45 minutes
- 7
Stir 400 g cream until smooth, season to taste with salt, pepper and lemon juice. Slice the pirogi and serve with cranberries and cream
Nutrition Facts
440 kcal
25 g
28 g
19 g
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