Pirog with chicken and eggs

Submitted by enr on 01 Jul 2009
# For the dough:
400 g flour
180 g margarine
1 egg
# For the filling:
500 g chicken
250 g ham
200 g mayonnaise
50 g sour milk
300 g mixed vegetables (frozen)
4 eggs cooked
salt, cumin, black pepper
butter spreads
Pirog with chicken and eggs
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Of products and 4-5 tbsp cold water is kneaded dough which remains in refrigerator 30 minutes. Vegetables are steamed in hot water for 2-3 minutes. Chicken meat is cut into small pieces. To this was added the chopped ham, mayonnaise, yogurt, vegetables, seasoned with spices and stir. 2/3 of the dough and roll it affixes round. Pour 1/2 of the filling, lining is cooked eggs on top and spread the other half of the filling. The remaining 1/3 of the dough is rolled out circle for cover. Put it on top and pinched with another test, this will keep the stuffing. With a knife, make incisions above the steam to escape. Top is decorated with strips of dough. Bake 50 min at 180 C. Once removed is coated with melted butter. Serve chilled.
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01 Jul 2009


Mmm ... what yummy. For now favorite that requires a lot of time to do.