Carrot Pies by Maie. Maie porgandipirukad

I love small pies. In English, you call them hand pies. My mother signature recipe is small pies with meat filling. But today I will introduce recipe by Maie, pies with juicy carrot filling.

Carrot Pies by Maie. Maie porgandipirukad

  • Servings: 2 full oven plates of small pies
  • Difficulty: easy
  • Print

A light, juicy carrot pies


  • 25 g yeast
  • 1 glass water at room temperature
  • 3 teaspoon sugar
  • 200 g cold butter
  • 3 glass sifted flour
  • 1 teaspoon salt
  • 1 egg
  • Filling

  • 500 g boiled carrots
  • 100 g boiled rice
  • 1 boiled egg
  • 50 g melted butter
  • salt, pepper and nutmeg
  • for coating 1 egg


  1. In a medium bowl dissolve yeast with sugar and water, and let set
  2. In a second bowl chop cold butter with flour and salt a 1 cm x 1 cm  cubes,
  3. add gradually 1 whipped egg.
  4. Add the yeast-mix gradually and chop, chop, chop…
  5. ready pastry  put into the plastic bag and keep in the refrigerator for 1 hour  till  24 hours
  6. For filling

  7. Grate carrots, mix with rice and chopped egg. Season. The filling should be a little bit too salty.
  8. Form small pies. Unroll pie dough on floured work surface. With a glass ( I use for cutting usual glass) or round cutter, cut rounds from dough. Spoon 2 teaspoons mixture on half of each dough round. Fold untopped half of round over filling; press edges to seal.
  9. Coat pies with the beaten egg before putting into the oven.
  10. Bake at 225 C  for 12 minutes, while pies are ready.


Maie porgand
Carrot hand pies by Maie. Maie porgandipirukad.

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