| Yvonne's curry pierogi |
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| quantity | ingredient | step | ||
| 400 g | flour | 1 | ||
| 10 g | yeast | 1 | ||
| 270 ml | water | 1 | ||
| 5 g | salt | 1 | ||
| filling, for example as described in curry filling | 2 | |||
| 1 | egg | 3 | ||
Prepare the dough and let it rise for a while, then knead again, roll out fairly thinly, let rest again.
Prepare the filling as described in curry filling.
Pre-heat the oven at 200°C (fan mode). Spread the filling evenly over the dough, leaving about 5 cm of edge on one side, then roll into a loose roll, place on a baking tray which you have sprinkled abundantly with flour or covered with baking paper. Brush the edge with egg white, then gently fold over. Mix the egg yolk with a bit of water and brush the mixture all over the surface of the pierogi. Bake for about 30 minutes or until golden:
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Cut into slices and serve immediately.
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