| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
|
|
Cooked beef |
| 25 |
g |
Butter |
| 50 |
g |
Onion; finely chopped |
| 1 |
ts |
Caraway seeds |
| 1 |
ts |
Sugar; salt and pepper |
| 450 |
g |
Strong white flour |
| 25 |
g |
Fresh yeast |
| 1/4 |
pt |
Water |
| 1 |
|
1/4 pint ful fat milk |
| 1 |
ts |
Salt |
INSTRUCTIONS
PIRAGI DOUGH
Shred the cooked beef. Melt the butter in a pan, adding the onion, caraway
seeds and sugar, salt and pepper mix. Cook the onions without colour, cover
until they are opaque. Cool and mix together with the shredded beef.
Dough:
Sieve the dry ingredients. Heat the milk and water to blood temperature.
Dissolve the yeast in the milk and water. Pour on to the dry ingredients
and mix until a dough is formed. Knead until smooth and elastic. Cover and
prove until it doubles in size. Roll out on to a floured surface to half an
inch thickness.
Cut in 3 1/2 inch circles, placing a teaspoon of the beef mix on the
circle. Fold over and crimp the edges to seal. Repeat until all the dough
is used. Place the piragi on floured baking trays. Cover with a tea towel
and prove until they double in size. Brush with beaten egg and cook in a
hot oven (200C/400F) for 6-8 minutes until golden and when tapped on the
bottom they sound hollow. Cool on a wire rack.
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