Oh, that was quite a complicated task. Not because of the ingredients, that was rather simple. Nor was it difficult to prepare the filling, that was simple too. But then shaping and folding the pirogues and trying to get as much vegetable into these little beasts, that required some higher manual skill. Well, sometimes you have to tinker in the kitchen. By the way, these are not yeast dough pirogues - it's more like a kind of shortcrust pastry. The reason was that I thought it goes better with the filling. That was rather oriented towards a vegetable cake.
What goes in:
- 225g flour
- 145g margarine
- 1/2 tsp salt
- 2 eggs
- 3 small peppers
- a handful of black olives
- 1 vegetable onion
- a small bunch of spring onions
- a few cloves of garlic (to taste)
- basil and oregano, pepper, salt
- another egg for the assembly
The preparation then yourself (the individual parts):
- Knead flour, eggs, salt and margarine into a dough
- Let the dough disappear in the refrigerator for an hour
- Chop onions and garlic finely
- Cut peppers into small pieces
- Cut olives into small pieces
- Preheat oven to 200C
- Fry onions and garlic in the pan
- Add peppers to the pan, simmer for 5 minutes
- Add olives to the pan, season, simmer together for a few more minutes
- Cover the pan and push it to the back (it will cook a bit more)
- Separate the third egg into egg white and yolk
- Take the dough out of the refrigerator and roll it out
- Cut round pieces with a large cup (mine were about 10cm in diameter)
- Brush the edges with egg white (as glue)
- Put the vegetables in the middle of the dough circle and fold it half together, press the edges together
- Do this until the dough and/or vegetables are all gone
- Then brush the folded pirogues with egg yolk from above
- And bake the whole thing for 20 minutes at 200C
The folding was quite complicated. The dough must be quite thin, otherwise you have more dough than filling afterwards, which is rather stupid, so the dough is sensitive and folding and folding more complicated. And the dough should stay - mine rose, I did not glue the sides well enough (I read as a tip to press with a fork afterwards - unfortunately only when mine were already in the oven).
If possible, you should prepare the vegetables early and then wait for the dough in the refrigerator, then the vegetables are not so warm anymore - makes wrapping easier. And the filling can of course be changed freely - for example, one with minced meat is great, cabbage is classic, but other vegetables also work - everything just has to be cut small enough so that you can fold.