Pīrāgi
Bonjour !
Dernière recette de la semaine, des pīrāgs, des petits pains farcis : https://www.196flavors.com/fr/ lettonie-piragi/
J’ai remplacé le bacon par la soupe aux champignons que j'ai faite en début de semaine, après l'avoir égouttée. Vous pouvez le remplacer par pratiquement n'importe quoi, tant que c'est plutôt sec. J'ai remplacé le lait par du lait de coco/…, le beurre par de la margarine, l’oeuf par 30 g de fécule de maïs et le jus d’un citron, la crème sure par du yaourt nature au lait de coco.
//Hello !
Last recipe of the week, some pirags, small stuffed breads. I put the mushroom soup I made earlier this week in the little breads. I had that in my fridge so that's what I did but you can change it for about anything, as long as it's kind of dry.
Pīrāgi
Ingredients :
Stuffing :
Onion : 1, finely chopped
Drained mushroom soup : 350 g (recipe here)
Salt
Pepper
Dough :
Coconut/soy/... milk : 200 mL
Margarine : 50 g
Salt : 2 teaspoons
Sugar : 2 tablespoons
Baker’s yeast : 1 tablespoon
Warm water : 3 tablespoons
Cornstarch : 30 g
Lemon juice : 1 lemon
Flour : 450 g
Plain coconut/soy/… yogurt : 2 tablespoons
Frosting :
Coconut milk : 7 tablespoons
Sugar : ¼ teaspoon
Preparation :
Step 1
Mix the onions and the ? together and season with salt and pepper. Let it stand in the fridge.
Step 2
Heat up the milk. Pour it in a bowl then add the margarine and salt. Let it cool down for 5 minutes.
Step 3
Add the baker’s yeast and sugar to the warm water in a small bowl. When it start foaming, add it to the big milk bowl. Add the cornstarch and lemon juice mixed together.
Step 4
Add the flour and coconut yogurt. Mix until the dough is homogenous.
Step 5
Cover the bowl and let it stand for 10 minutes. Pour the dough on a flat area, covered in flour. Knead lightly for about 5 minutes.
Step 6
Put the dough in a bowl that the surface of which was covered with oil previously. Cover the bowl and let it expand in a warm room for about an hour or until the volume of the dough is twice as big as at the beginning.
Step 7
Remove the air from the dough. Put flour on a flat area again. Take the stuffing out of the fridge. Mix the ingredients of the frosting together.
Step 8
Cut a big piece of the dough. Roll it on the flat area to make a log the diameter of which is 4 cm wide. Cut it in 4 cm long segments.
Step 9
Flatten the segments to make small ovales or squares. Put a teaspoon of stuffing on the higher half of each ovale. Fold the dough on the lower half and sceal by pinching the edges together.
Step 10
Put the breads on an oven tray coated in oil, with the pinched edges on the top. Let it expand in a warm room, until the breads are twice as big, so about 30 minutes. Preheat the oven on 400°F while it’s expanding.
Step 11
Brush them with the frosting. Cook the breads in the oven for 15 minutes or until they are golden.
Step 12
Remove from the oven and let them cool down for 15 minutes before serving.
