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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5900998
A tasty pastry delight from the kitchens of
aerials
Used cooking soundtrack: Demons And Wizards, Touched by the Crimson King
Now then! I know I've been very quiet lately. Mostly because of the simple lack of bugs to photograph during the winter months, but also because school took its toll. So, I thought I'd toss you a little something different until I can get out and photographing again! This is my absolute favourite dish that I can make myself. Pierogi, baked to perfection.
Recipe:
Oven temperature: 200 degrees C (392 degrees F)
25 grammes of yeast for normal breads, not sweet doughs, dissolved thoroughly into -
2,5 decilitres of water (250 millilitres), 37 degrees C warm (98 degrees F)
1 teaspoon of honey/sugar/syrup. I prefer honey, but usually take a rather... Big teaspoon. Closer to a tablespoon, really, because it's SO GOOD.
1 tablespoon of oil or margarine. I prefer extra virgin olive oil, gives the dough a pleasant colour and awesome taste.
1 teaspoon of salt, mixed thoroughly with the -
6,5 decilitres (650 millilitres) of wheat flour. You'll need more for the kneading later, but this is a good measurement to aim at initially.
Mix all the above ingredients thoroughly until you have a good dough. Then let it sit under cover and the yeast do it's work for 30 minutes. In the meantime, you can tackle the filling!
I apologize to all vegetarians, but the base ingredient is mincemeat, I'm afraid. It's possible that quorn or something similar can be used as a substitute, but I've never attempted to use it.
400-500 grammes of mincemeat. I use mixed beef/pork.
Enough Taco spice mix to flavour the meat properly. Over here you need one bag suitable for four portions of meat, but naturally adjust this for your local measurements. Fry the meat up and spice it with your favourite Taco mix according to the mix's instructions.
Apart from the meat, you can add pretty much whatever you want. I prefer raw yellow onions and cheese suitable for spicy food, such as cheddar. One or two decent-sized onions are usually enough for my purposes. Chop 'em up and mix them into the meat.
I've tried other stuff such as boiled and chopped egg (meh) and also added bacon (YUM), but eventually you have to cut down on what you add due to size constraints :P
When the yeast has done its work, work the dough out into a couple of buns. Flatten and fold these over your desired filling and close them up tightly. How many pierogi you get depends on their size, but I usually get around 12 total. When they're folded and sealed, let them sit for another 15 minutes under cover, again with the yeast business.
Finally, dab some raw egg on top of them to give them a nice crisp crust in the oven. Slap them inside in the middle of the oven for 15-20 minutes, then enjoy. It's quite likely one or two will rupture until you get the size-to-filling ratio right, so place them on absorbent paper to dry up the stray juices while they cool enough to taste. Then enjoy with salad or just as a snack!
Edit: Changed the image file to show off the goodies on the insides, instead of having two separate images.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5900998
Allergy warning – recipe contains dairy products
A tasty pastry delight from the kitchens of
aerials******************************Used cooking soundtrack: Demons And Wizards, Touched by the Crimson King
Now then! I know I've been very quiet lately. Mostly because of the simple lack of bugs to photograph during the winter months, but also because school took its toll. So, I thought I'd toss you a little something different until I can get out and photographing again! This is my absolute favourite dish that I can make myself. Pierogi, baked to perfection.
Recipe:
Oven temperature: 200 degrees C (392 degrees F)
25 grammes of yeast for normal breads, not sweet doughs, dissolved thoroughly into -
2,5 decilitres of water (250 millilitres), 37 degrees C warm (98 degrees F)
1 teaspoon of honey/sugar/syrup. I prefer honey, but usually take a rather... Big teaspoon. Closer to a tablespoon, really, because it's SO GOOD.
1 tablespoon of oil or margarine. I prefer extra virgin olive oil, gives the dough a pleasant colour and awesome taste.
1 teaspoon of salt, mixed thoroughly with the -
6,5 decilitres (650 millilitres) of wheat flour. You'll need more for the kneading later, but this is a good measurement to aim at initially.
Mix all the above ingredients thoroughly until you have a good dough. Then let it sit under cover and the yeast do it's work for 30 minutes. In the meantime, you can tackle the filling!
I apologize to all vegetarians, but the base ingredient is mincemeat, I'm afraid. It's possible that quorn or something similar can be used as a substitute, but I've never attempted to use it.
400-500 grammes of mincemeat. I use mixed beef/pork.
Enough Taco spice mix to flavour the meat properly. Over here you need one bag suitable for four portions of meat, but naturally adjust this for your local measurements. Fry the meat up and spice it with your favourite Taco mix according to the mix's instructions.
Apart from the meat, you can add pretty much whatever you want. I prefer raw yellow onions and cheese suitable for spicy food, such as cheddar. One or two decent-sized onions are usually enough for my purposes. Chop 'em up and mix them into the meat.
I've tried other stuff such as boiled and chopped egg (meh) and also added bacon (YUM), but eventually you have to cut down on what you add due to size constraints :P
When the yeast has done its work, work the dough out into a couple of buns. Flatten and fold these over your desired filling and close them up tightly. How many pierogi you get depends on their size, but I usually get around 12 total. When they're folded and sealed, let them sit for another 15 minutes under cover, again with the yeast business.
Finally, dab some raw egg on top of them to give them a nice crisp crust in the oven. Slap them inside in the middle of the oven for 15-20 minutes, then enjoy. It's quite likely one or two will rupture until you get the size-to-filling ratio right, so place them on absorbent paper to dry up the stray juices while they cool enough to taste. Then enjoy with salad or just as a snack!
Edit: Changed the image file to show off the goodies on the insides, instead of having two separate images.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5900998
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1024 x 768px
File Size 337.2 kB
Comments