Potato Piroggen with Minced Meat Filling
Potato piroggen with minced meat filling is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes by Spoonsparrow!
Ingredients
- 250 g pre-cooked firm potatoes
- Salt
- 250 g flour
- fresh yeast
- 1 pinch sugar
- 150 ml lukewarm water
- 4 tbsp oil
- 1 onion, 1 leek stalk and garlic cloves
- 1 tbsp oil
- 150 g ground beef
- 2 egg yolks (M)
- 2 tbsp milk
- 200 g beetroot
- 100 g pickled cucumber
- 1 bunch dill
- 150 g yogurt
- 50 g mayonnaise
- salt, pepper
- 1 pinch sugar
- 2 tsp capers
Instructions
-
1.
Wash potatoes and boil in salted water for 20-25 minutes. Drain, peel and press through a potato masher. Let cool slightly.
-
2.
Put flour in a bowl, make a well in the center. Break yeast into it, add sugar and pour in some water. Stir to form a dough and let rise for 15 minutes. Add potatoes, remaining water, 1 tsp salt and oil, knead until smooth. Cover and let rest at room temperature for 30 minutes.
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3.
Peel and dice onion and garlic. Heat oil. Brown ground beef in it. Add onion and garlic and cook together. Clean leek, wash and slice into rings. Mix into the meat. Season with salt and pepper.
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4.
Knead dough briefly and roll out on a lightly floured surface. Cut 12-14 cm circles. Place some filling in each center. Brush edges with water. Fold dough over the filling to form pockets. Press edges together firmly with a fork.
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5.
Place piroggen on a parchment-lined baking sheet. Whisk egg yolks with milk and brush over piroggen. Bake in preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 20-25 minutes.
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6.
Dice beetroot and pickled cucumber finely. Rinse dill, shake dry and chop finely. Mix yogurt with mayonnaise. Season with salt, pepper and sugar. Stir in beetroot, pickled cucumber, dill and capers. Taste again. Serve alongside piroggen.
