These hearty Pirogen are savory turnovers featuring a tender dough wrapped around two distinct fillings: a seasoned ground meat mixture and a creamy cottage cheese blend. The meat filling is enriched with sautéed onions, rosemary, and softened bread for a moist, robust flavor, while the cheese filling offers a lighter, tangy contrast. Perfect for a comforting lunch or a substantial appetizer, these golden-brown pastries are best served warm. They capture the essence of home-style international cooking, offering a satisfying texture and depth of flavor that pairs well with a side of sour cream or a simple salad.
Pirogen (Meat and Cheese Turnovers)
Description
These hearty Pirogen are savory turnovers featuring a tender dough wrapped around two distinct fillings: a seasoned ground meat mixture and a creamy cottage cheese blend. The meat filling is enriched with saut&# 195;©ed onions, rosemary, and softened bread for a moist, robust flavor, while the cheese filling offers a lighter, tangy contrast. Perfect for a comforting lunch or a substantial appetizer, these golden-brown pastries are best served warm. They capture the essence of home-style international cooking, offering a satisfying texture and depth of flavor that pairs well with a side of sour cream or a simple salad.Ingredients
Directions
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Prepare the potato knish dough as directed, then divide the dough into two equal portions.
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For the meat filling, dissolve the chicken or beef bouillon cube in 1 cup of hot water.
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Soak the 2 slices of white or rye bread in the bouillon liquid until softened, then squeeze out excess liquid.
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Heat margarine in a skillet over medium heat until very hot.
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Add the coarsely chopped onions and softened bread to the skillet; sauté until onions are tender.
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Add the cooked ground meat (chicken, veal, lamb, or beef) to the skillet; cook for 5 minutes, stirring occasionally.
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Stir in the beaten whole egg and the egg white to bind the meat mixture.
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Season the meat filling with rosemary, salt, and pepper to taste; set aside to cool slightly.
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For the cheese filling, heat margarine in a clean skillet over medium heat.
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Sauté the finely chopped onion until tender.
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In a bowl, combine the large-curd cottage cheese with salt and pepper to taste.
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Fold the sautéed onion into the cheese mixture.
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Add enough fresh white bread crumbs to the cheese mixture to make it firm enough to hold its shape.
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Preheat the oven to 375ðF (190ðC).
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Roll out the dough portions thinly on a floured surface.
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Cut the dough into 2-inch circles.
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Place a spoonful of meat filling on one half of a dough circle.
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Fold the other half of the dough over the filling to form a half-moon shape.
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Crimp the edges tightly with a fork dipped in cold water to seal.
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Repeat the process with the cheese filling and the remaining dough circles.
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Place the assembled pirogen on a greased cookie sheet.
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Beat the egg yolk with a little water and brush it over the surface of each turnover.
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Bake for 35 minutes, or until the turnovers are golden brown.
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Remove from oven and let cool slightly; serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve the cheese pirogen with a dollop of sour cream for added richness.
Ensure the fillings are cooled slightly before assembling to prevent the dough from becoming soggy.
You can use any combination of ground meats for the savory filling, such as beef, lamb, veal, or chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
