Pirog with mushrooms and sausage

Submitted by enr on 07 Mar 2010
1 egg
1 tsp sugar
1 tsp salt
1/2 cup yogurt
1/2 cup milk
1 tsp soft pork lard
1 tbsp sunflower oil
flour as necessary (about 500 g)
10 g of dry yeast
# For the filling:
2 skinless sausages
2 boiled eggs
200 g mushrooms
100 g grated cheese
Pirog with mushrooms and sausage
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Mix the dry ingredients - flour, sugar, salt and yeast. Make a well in it and pour the warm milk and yogurt, beaten eggs, the lard and the oil. Involved medium hard dough. Leave in a warm place to double its volume. In a pan with a little vegetable oil fry the skinless sausages, chopped. Then taken out and in the same oil fry the mushrooms. Once you are done, take out the fat and add in the skinless sausages (the goal is stuffing is not watery). Cut the boiled eggs and add to stuffing. The dough is divided into two parts. Each hangs in crust, sprinkle with stuffing in the middle on her sprinkle of grated cheese and roll up. The resulting rolls are waiting to rise, then brushed with egg yolk and sprinkle with poppy seeds and sesame. Cooked in a moderate oven (160 ° C) in about 15-20 minutes depending on the oven.
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07 Mar 2010