Three Fillings for Pirozhki (Hand Pies)
No need to overthink it — open the recipe and get creative! Delicious.
Tancha
Recipe author
Three Fillings for Pirozhki (Hand Pies)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
2 g
Fats 0 %
0 g
Carbohydrates 90 %
19 g
83 kcal
GI:
95
/
0
/
5
- Grate the processed cheese. Boil the potatoes in their skins, then peel them and grate while still hot. Mix the cheese and grated potato together, adding salt if needed — the filling is ready. 2. Wash and pick over the sorrel, remove the stems, and pat dry. Chop the sorrel, stir in a tablespoon of cornstarch, and toss to combine. Sprinkle a little sugar onto a piece of dough, add the sorrel filling, pinch it closed, and it's ready to fry. 3. Wash the apricots; if they're firm and slightly underripe, put them in a colander and blanch in hot water until soft, then pat dry. Place some sugar and two apricot halves on a piece of dough, pinch closed, and fry.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese 'megle' - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese 'cheese 'shavru' (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Sorrel - 19 kcal/100g
- Starch - 320 kcal/100g
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