Carrot Pies by Maie. Maie porgandipirukad

Carrot Pies by Maie. Delicious hand pies.

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10 comments
I love small pies. In English you call them hand pies. My mother signature recipe are 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

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 an 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 in to the plastic bag and keep in refrigerator for 1 hour  till  24 hours
  6. For filling

  7. Grate carrots, mix with rice and chopped egg. Season. Filling should be little bit too salty.
  8. Form small pies. Unroll pie dough on floured work surface. With 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. http://www.estoniancuisine.com

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I appreciate you so much!

 

10 comments on “Carrot Pies by Maie. Maie porgandipirukad”

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