Carrot Piroggen

Ingredients

• Hefe
• 4 EL warm water
• 1 TL sugar
• 250 g flour
• 100 ml liquid sour cream
• 75 g melted butter
• 1 egg yolk (M)
• 1 EL condensed milk (for brushing)
• 2 fine carrots
• Salt
• 1 egg (size M)
• 150 g cream cheese
• 2 EL breadcrumbs
• 1 TL grated citrus zest (from 1 organic lemon)
• 1 EL chopped parsley
• Pepper

Instructions

1. 1.

   Crush the yeast and mix with water and sugar in a cup. Let rise for 10 minutes in a warm place. Add flour, yeast mixture, sour cream, and butter to a bowl. Knead with hand mixer attachments until smooth. If too soft, add more flour; if too firm, add more water. Cover dough with a kitchen towel and let rest about 30 minutes.

2. 2.

   Peel carrots and slice thinly. Boil in salted water for 7 minutes, then drain, shock in cold water, and dry well. Hard boil an egg, cool, peel, and finely chop. Mix cream cheese with breadcrumbs, carrots, egg, lemon zest, and parsley. Season with salt and pepper.

3. 3.

   Preheat oven to 200°C (fan:180°C; gas:3-4). Briefly knead dough and roll out on a lightly floured surface. Cut circles 10‑12 cm in diameter. Place one tablespoon of filling in each circle. Fold dough into pockets, press edges firmly. Arrange on parchment-lined tray. Whisk egg yolk with condensed milk and brush dough. Bake in hot oven on middle rack for 20‑25 minutes until golden brown. Serve warm or cold.