80gPlant Mate product. Choose between or mix: Mince/Mince Mini/ Strips/Shreds
80gyellow onion, sliced
75gwhole wheat flour
300gmilk or plant alternative
50gbutter or plant alternative
Whisked egg or oil for brushing the dough
Fry mushroom, squash, onion, and garlic in the oil until lightly golden.
Add the rest of the ingredients and boil for 5 minutes.
Season and let cool.
Melt butter in a pot and add milk.
Pour mixture into a big bowl, add yeast, and stir until yeast is dissolved. The milk mixture should be room temperature and not too warm.
Add the rest of the ingredients (save some flour for later). Mix thoroughly for 5-7 minutes. Cover the bowl with a clean dishtowel and place it somewhere warm for an hour.
Tip onto a lightly floured work surface and knead thoroughly. If the dough is too wet, add the rest of the flour. Divide dough so that there are 2 per person and shape them into buns.
Roll them into circles with a diameter of approximately 14 centimetres. Place a suitable amount of cooled filling in the middle and fold so that it forms a semicircle. Brush the edges with water and press down all the way around the opening with a fork.
Put the assembled pirogues on a baking tray and let them rise for 15 minutes.
Brush the pirogues with whisked egg or oil and bake in a preheated oven at 175 degrees Celsius (if applying hot air circula¬tion) for 16-20 minutes.
Serving suggestion:Serve with a fresh salad.Storage Suggestion:You can freeze the pirogues before and after baking.Tip for using any leftovers:The pirogues are also great the next day, both hot and cold.