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. http://www.estoniancuisine.com

Carrot Pies by Maie. Maie porgandipirukad

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

A light, juicy carrot pies

Ingredients

  • 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

Directions

  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.
  3. Add the yeast-mix gradually and chop, chop, chop…
  4. ready pastry  put into the plastic bag and keep in the refrigerator for 1 hour  till  24 hours

    5. For filling

  5. Grate carrots, mix with rice and chopped egg. Season. The filling should be a little bit too salty.
  6. 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.
  7. Coat pies with the beaten egg before putting into the oven.
  8. Bake at 225 C  for 12 minutes, while pies are ready.

 

Maie porgand
Carrot hand pies by Maie. Maie porgandipirukad. http://www.estoniancuisine.com

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I appreciate you so much!

 

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