Fried hand pies with lung filling
Tasty hand pies packed with filling. Bake a batch and treat your family! Everybody loves pirozhki—golden, appetizing, impossible to walk past! Here I'm making them with a lung filling and a simple water-based dough—budget-friendly, but unbelievably good!
snejok
Recipe author
Fried hand pies with lung filling
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 %
9 g
Fats 32 %
12 g
Carbohydrates 45 %
17 g
211 kcal
GI:
12
/
0
/
88
- In a deep bowl, combine the yeast and sugar, pour in the warm water, and let it sit for 10 minutes until it foams up. Add the salt, pour in the sunflower oil, add the sifted flour, and knead a dough. It should turn out soft and airy. Cover it with a cloth and leave it to rise for an hour.
- Boil the lung in salted water until done—about 20 minutes after it comes to a boil. Drain in a colander, let it cool a little, and grind it in a meat grinder.
- Peel the onion, cut it into small dice, and sauté in sunflower oil until translucent.
- Add the ground lung, salt, and pepper to the onion. Cook everything together for 10 minutes, stirring now and then. Once the filling has cooled to room temperature, you can start shaping the pies.
- Punch down the dough, dust your work surface with flour, divide the dough into 8 pieces, and shape the pies as you usually would. I like to make them flat. Then fry the pies in sunflower oil on both sides until golden.
- Help yourself and enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Lungs - 92 kcal/100g
- Pork lung - 85 kcal/100g
- Beef lung - 92 kcal/100g
- Veal lung - 90 kcal/100g
- Dry yeast - 410 kcal/100g
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