Piroques, Empandadas
Piroques, Empandadas
Piroques, Empandadas

Næringsindhold pr. 100 g:

Energi 752kj
Fedt 6,22g
– heraf mættede fedtsyrer 1,89g
Kulhydrat 22,8g
Kostfibre 2,8g
Protein 6,7g





6 persons Print recipe



  • 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.