Næringsindhold pr. 100 g:
– heraf mættede fedtsyrer 1,89g
- 80 g Plant Mate product. Choose between or mix: Mince/Mince Mini/ Strips/Shreds
- 400 g tomato, peeled
- 150 g vegetable broth
- 35 g tomato purée
- 100 g mushroom, diced
- 100 g squash, diced
- 80 g yellow onion, sliced
- 50 g rapeseed oil
- 6 g garlic, minced
- 2 g smoked paprika
- 2 g cumin
- 2 g thyme, dried
- 8 g salt
- 2 g black pepper
- 400 g flour
- 75 g whole wheat flour
- 300 g milk or plant alternative
- 50 g butter or plant alternative
- 7 g cane sugar
- 10 g salt
- 20 g yeast
- 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.
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