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Vegetarian pirogi with vegetable filling
Lunch

Vegetarian pirogi with vegetable filling

Golden, crisp vegetarian pirogi filled with seasoned vegetables and cheese. Good for lunch, a packed lunch or a light evening meal.

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55 min total
4 servings
Easy

Ingredients

servings
Units

  • Dough

    • 0.9 oz Yeast
    • about 0.8 cup Lukewarm milk
    • 1 stk Egg
    • 1 tbsp Olive oil
    • ¾ tsp Salt
    • 14.1 oz Wheat flour

  • Vegetable filling

    • 1 stk Onion, finely chopped
    • 1 stk Carrot, grated
    • 1 stk Red bell pepper, in small dice
    • about 0.4 cup Sweetcorn
    • 5.3 oz Grated cheese
    • 1 tsp Paprika
    • ½ tsp Salt
    • ¼ tsp Pepper
    • 1 tbsp Oil for frying

  • Egg wash

    • 1 stk Egg, beaten

Instructions

  1. 1

    Mix the dough

    1. Dissolve the yeast in the lukewarm milk.
    2. Add egg, oil and salt.
    3. Stir in the flour a little at a time and knead to a pliable dough.
    10 min
  2. 2

    Let the dough rise

    1. Let the dough rise covered for about 30 minutes.
    30 min
  3. 3

    Sauté the vegetables

    1. Heat oil in a pan over medium heat.
    2. Sauté onion, carrot and pepper for 5–6 minutes.
    8 min
    Medium heat
  4. 4

    Season and add cheese

    1. Add the sweetcorn and spices.
    2. Take the pan off the heat and stir in the grated cheese.
    5 min
    Low heat
  5. 5

    Fill and seal

    1. Divide the dough into 8 pieces and roll them into circles.
    2. Spread filling on one half and fold the dough over.
    3. Press the edges firmly together with a fork.
    10 min
  6. 6

    Bake until golden

    1. Brush the pirogi with beaten egg.
    2. Bake in a preheated oven at 200°C for 20–25 minutes until golden.
    25 min
    200°C
  7. 7

    Let them cool slightly

    1. Let the pirogi rest for 10 minutes before serving.
    10 min

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Details

Nutrition

Calories

580kcal

Protein

24g

Fat

22g

Carbs

62g

Serving Size

420g

Dietary

Allergens

GlutenMælkÆg

Serving

Suggestions

  • • Serve warm with a fresh salad on the side.

Drink Pairings

  • • non-alcoholic: Sparkling water with lemon

Side Pairings

  • • Crisp salad

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.

Tips

Preparation

  • • The filling can be made the day before and kept in the fridge.

Cooking

  • • Line the baking sheet with baking paper for easier clean-up.

Serving

  • • Also good cold in a packed lunch.

Variations

Flavor

  • Mild and seasoned

Health

  • Vegetable-rich

Method

  • Oven-baked

Toppings

  • Fresh herbs

Author

C

Camilla

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Comments

Author

C

Camilla