Minced meat piroges

Ingredients

  • 1 tbsp oil
  • 2 dl water
  • 1/2 pack yeast (25g)
  • 1 tbsp Finax Psyllium
  • 1/2 dl Kesella (50 g)
  • 1 tbsp sugar
  • 180 g Finax Glutenfri Mjölmix (ca 3 dl)
  • About 400 g minced meat
  • Beat eggs

Minced meat piroges

Super-delicious minced meat piroges which the kids will love. About 16 pcs.

This is how you do:

  1. Heat water and oil to 37º C and crumble the yeast while adding. Pour in Finax Psyllium and leave to cool for 10 minutes. Then mix in Kesella, sugar and most of the flour mix.
  2. Work the dough together until smooth, then cover and leave to rise for about 35 minutes.
  3. Add in the rest of the flour mix and work into a smooth dough. Divide the dough into 10 equal pieces which are formed into flat rounds on a baking tray clad with baking paper. Place the fried minced meat on each of the flat round dough pieces, then fold the dough over to form ´half moons´ with the meat inside. Press together the dough on the ´half-round´ side using a fork and also poke a few holes on the top side.
  4. Brush the piroges with the beat egg and bake in the middle of the oven for 10-12 minutes (250° C).
  5. Leave the piroges to cool under a cloth.

TIP

  • Excellent for freezing for later.

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