{"id":162,"date":"2020-02-21T20:01:05","date_gmt":"2020-02-21T20:01:05","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=162"},"modified":"2025-01-26T16:17:57","modified_gmt":"2025-01-26T16:17:57","slug":"pirogger","status":"publish","type":"post","link":"http:\/\/bakerbyheart.dk\/?p=162","title":{"rendered":"Pirogger &#8211; Piroshki"},"content":{"rendered":"\n<p>Pirogger er et l\u00e6kkert alternativ til de s\u00e6dvanlige ting, der kommer i madpakken.<br><\/p>\n\n\n\n<p>Arbejdstid: 1 time + 1 times h\u00e6vning<br><strong>Pirogger, 8-10 stk<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 25 g G\u00e6r<\/li><li> 2 dl Vand<\/li><li> 1 \u00c6g<\/li><li> 1 tsk. Salt<\/li><li> \u00bd-1 tsk. spidskommen<\/li><li> \u00bd tsk. oregano<\/li><li> 1 spsk. Olie<\/li><li> 6 dl hvedemel<\/li><li> Sammenpisket \u00e6g til pensling&nbsp;<\/li><\/ul>\n\n\n\n<p>Opl\u00f8s g\u00e6ret i lunkent vand og kom \u00e6g, krydderier og olie ned i sk\u00e5len og r\u00f8r det sammen. Tils\u00e6t melet lidt efter lidt og lad r\u00f8r dejen i min. 5 minutter. Den skal v\u00e6re lidt kl\u00e6brig n\u00e5r man er f\u00e6rdig. Stil den til h\u00e6vning i en sk\u00e5l i en time.<br><br><strong>Fyld:<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 500 g Hakket Oksek\u00f8d<\/li><li> 75 g bacontern<\/li><li> 2 l\u00f8g<\/li><li> 3 fed hvidl\u00f8g<\/li><li> 2 mellemstore guler\u00f8dder<\/li><li> en stor d\u00e5se tomatpur\u00e9 (150 g)<\/li><li> \u00bd-1 tsk paprika<\/li><li> Revet mozarellaost, ca. 100 gram<\/li><li>Evt en smule chili efter egen smag<\/li><li>Salt og peber<\/li><\/ul>\n\n\n\n<p>Steg baconen og l\u00e6g det p\u00e5 fugtsugende papir, hak l\u00f8g og hvidl\u00f8g, og svits det i en gryde i fedtet fra baconen eller lidt olie. Brun oksek\u00f8det, riv guler\u00f8dderne og tils\u00e6t dem. Tils\u00e6t baconen og tomatpureen og lad det st\u00e5 i 5 minutter. Smag til med salt, peber og paprika.<br> rulles s\u00e5 rund som muligt.<br> Det er nemt, hvis man har en plastikb\u00f8tte, en glassk\u00e5l el. lignende med en diameter p\u00e5 12-14 cm, som bruges som udstikker, efter at man har rullet dejen ud.<br> <br> Kom evt. lidt revet ost p\u00e5 den ene halvdel og derefter 1\u00bd-2 spsk. k\u00f8dsovs og b\u00f8j dem midt p\u00e5. For at holde dejen sammen, pensles kanten med \u00e6g og trykkes sammen med en gaffel.<br> Pensl piroggerne med sammenpisket \u00e6g, og kom dem i en 225 graders (200 grader varmluft) ovn i ca 15 min.<\/p>\n\n\n\n<p>Tip: Tilf\u00f8j 1\/2 revet squash for ekstra gr\u00f8ntsager<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Piroscki &#8211; These are baked or buns filled with a variety of fillings, such as meat, vegetables, or cheese<\/strong>, <strong>here the recipe is with minced meat.<\/strong><\/p>\n\n\n\n<p>Preparation time: 1 hour + 1 hour rise time<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 OZ (25 grams) yeast<\/li><li>1 OZ (2 deciliters) water<\/li><li>1 egg<\/li><li>1 tsp. salt<\/li><li>1\/2-1 teaspoon cumin<\/li><li>1\/2 tsp. oregano<\/li><li>1 tbsp. oil<\/li><li>2 1\/2 cups (6 deciliters) all-purpose flour<\/li><li>Beaten egg for brushing<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Dissolve the yeast in lukewarm water, add the egg, spices, and oil to the bowl, and stir together. Gradually add the flour and knead the dough for at least 5 minutes. The dough should be slightly sticky when done. Let it rise in a bowl for an hour.<\/li><\/ol>\n\n\n\n<p><strong>Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>17 3\/4 OZ (500 grams) ground beef<\/li><li>2 1\/2 OZ (75 grams) bacon bits<\/li><li>2 onions<\/li><li>3 cloves of garlic<\/li><li>2 medium carrots<\/li><li>A large can of tomato paste (5.3 OZ \/ 150 grams)<\/li><li>1 tsp, paprika<\/li><li>3 1\/2 OZ (100 grams) grated mozzarella\/cheddar cheese<\/li><li>Salt, pepper and chili to your liking <\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Fry the bacon and place it on absorbent paper, chop the onions and garlic, and saut\u00e9 them in the bacon fat or a bit of oil. <br>Fry the ground beef, grate the carrots, and add them. Add the bacon and tomato paste and let it simmer for 5 minutes. Season to taste with salt, pepper, and paprika.<\/li><\/ol>\n\n\n\n<p><strong>Assembly:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Roll the dough as round as possible. It\u2019s easy if you have a plastic container, a glass bowl, or something similar with a diameter around 5 inches, to use as a cutter after you\u2019ve rolled out the dough.<\/li><\/ol>\n\n\n\n<p>Put some extra grated cheese on one half and then 1 1\/2-2 tbsp. of the meat mixture, folding them in the middle. To seal the dough, brush the edge with egg and press together with a fork.<\/p>\n\n\n\n<p>Brush the pastries with beaten egg and bake them in a 437\u00b0F (225\u00b0C) oven for about 15 minutes (or at 392\u00b0F (200\u00b0C) for a convection oven).<\/p>\n\n\n\n<p>If you like, you can add 1\/2 grated squash for extra greens.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pirogger er et l\u00e6kkert alternativ til de s\u00e6dvanlige ting, der kommer i madpakken. Arbejdstid: 1 time + 1 times h\u00e6vningPirogger, 8-10 stk 25 g G\u00e6r 2 dl Vand 1 \u00c6g 1 tsk. Salt \u00bd-1 tsk. spidskommen \u00bd tsk. oregano 1 spsk. Olie 6 dl hvedemel Sammenpisket \u00e6g til pensling&nbsp; Opl\u00f8s g\u00e6ret i lunkent vand og <br \/><a class=\"more\" href=\"http:\/\/bakerbyheart.dk\/?p=162\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[71,74,38,68,39],"class_list":["post-162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-til-madpakken","tag-bacon","tag-madbroed","tag-madpakke","tag-ost","tag-snack"],"_links":{"self":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=162"}],"version-history":[{"count":8,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/162\/revisions"}],"predecessor-version":[{"id":1343,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/162\/revisions\/1343"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/165"}],"wp:attachment":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=162"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}