Pirosche filling with minced meat and rice
When my children were small, I often bought them pirogues from a Finnish store. They were big, very tasty and one was enough to feed the children. In this recipe, I use a recipe for Mignonne dough because they are softer and tastier to me.
Preparation steps
- I made the dough according to this recipe from Mignonne.
- Filling preparation:
- In a frying pan, heat the oil and place the onion, cut into pieces (not finely chopped) to fry until it gets a glassy color. I always fry the minced meat separately in another pan until it gets a brownish color and then I mix it with the onion. I let it fry for a few more minutes, then add salt, black pepper, boiled rice; I remove from the heat and add the egg. Who likes a little angry can add bukovac; crushed red pepper.
- I roll out the dough into a crust and cut the circles with a large glass. I put the filling in the middle of each circle, take the two ends and lift them a little to connect them and squeeze the ends with my fingers so that they stick together to get a semicircle.
- From the amount of dough I get 15 piroske, as in the picture. I put the finished pies on a kitchen towel and leave them to "rest" for about 10 minutes.
- I put about two fingers of oil in a deeper pan and fry the piroske over a low heat until they turn brown on both sides.
Serving
With a glass of yogurt you will have a satisfying meal; either lunch or dinner.