Pierogi with Beef Tartare Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- ½ tsp Baking powder
- ½ tsp salt
- 80 grams Margarine
- 125 grams Sour cream
- For the filling
- 1 onion
- 50 grams button Mushroom
- 2 Tbsps butter
- 200 grams Ground steak (for tartar)
- 50 grams Mountain cheese
- salt
- peppers
- 1 pinch Curry powder
- 1 pinch cayenne pepper
- 1 hard-boiled egg
- 1 egg yolk
- Black cumin seeds (or black sesame seeds, for garnish)
Preparation steps
Combine all the ingredients for the dough in a bowl and knead until dough is smooth. Wrap in plastic wrap and let stand 1 hour. Meanwhile, peel the onion, wipe the mushrooms with a paper towel and cut both into very small cubes. Heat the butter and sauté both in it, set aside and let cool. Grate the cheese finely and mix in with the ground beef. Chop the cooked egg and mix it together with the spices and the meat mixture. Season generously with salt and pepper and divide into 16 portions.
Roll out the dough onto a floured surface into a large, thin rectangle thin and in 16 (10 x 10 cm)(approximately 4 x 4 inch) squares, each about 2-3 mm (approximately 1/16- 1/10 inch) nthick. Place the filling in the center of each square, fold in the sides and roll up. Place rolls, seam side down on a baking sheet lined with parchment paper. Whisk the egg yolks with a little water and brush the pierogi, sprinkle with black cumin or sesame seeds and bake in an oven preheated to 180°C (approximately 350°F) for about 15-20 minutes. Serve hot or cold.
