Puff pastry pierogi

Last Updated on August 13, 2024

Leaf dough in the shape of pierogi, filled with meat mixture, brushed with beaten egg and sprinkled with cumin, baked until golden brown.

Ingredients:

1 packet of puff pastry eggs for spreading roller flour sprinkle cumin For filling: 500 g minced meat (mutton, pork, beef) 1 tbspchopped parsley 2 pcs eggplant 1 pcs onion Solamyl speck ground pepper

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oil salt

Procedure:

1. Fry the minced meat in heated oil, after partial cooling mix with finely chopped parsley, a pinch of salami, finely chopped peeled onion, eggs, salt, ground pepper and grind or blend again
2. Roll out the dough on a floured roll into a sheet, cut into squares the size of a child’s palm and put a teaspoon of the prepared filling in the middle
3. Then brush the edges of the dough with beaten egg, fold into a triangle, press the edges firmly, spread out on a baking sheet lined with baking paper, brush the surface with beaten egg and sprinkle with caraway seeds 4.