It's a handheld pie Gorby style ;) While not the traditional Russian pirogue this is the way I've always made them. I'll use quorn for veggie gorbys but use meat if you like. Also I'll make mine taco flavour. Mmmmm .. Taco.
It's a good snack or lunch, freeze well and reheats easily with a microwave or BBQ.
Step 1: Ingredients
Quorn 600gr - or ground meat or just veggies .. perhaps fish could work?
Onions, garlic, corn, baked beans, paprika powder and everything else you need to make a filling.
Set the oven for medium heat. I use 220'C.
Step 2: Butter and Oil
Add oil and butter at medium heat to a big pot. Do not burn the butter.
Step 3: Onions, Garlic & Chilli Flakes
Add chilli flakes to the pot and remove from heat. Chop some onions and add to the pot. Put the heat on again and stir. Do not burn.
I find that adding the chilli in this way releases the flavour more evenly.
Step 4: Garlic & Quorn
Add chopped garlic and quorn to the pot and stir. Let it fry a bit.
Step 5: Sauce
Add tomato sauce , taco sauce, water , spices, paprika powder and top it off with some mustard. Stir and let simmer for a while.
Step 6: Dough
Make a basic sweet white dough. I'm doing a double load in the bread maker , enough for two loaves. My basic recepie is ;
Flour 1,8 liter
Water 0,6 liter
Oil 0,2 liter
Sugar 8 tablespoons
Dry jeast 1 packet
You'll need twice this for this much sauce.
Step 7: Bringing It All Together
Divide you dough into 16 pieces. Roll a piece round and flatten it to a disc. Put the disc on a bakingplate with a cookie sheet on.
Add a bit of filling, cover with a slice of cheese and brush the edges with water. Fold the edges up to make a small package.
Step 8: Bake
Bake for 10-15 minutes at 220'C or until slightly brown.
Step 9: Freezing and Serving
If you made them to freeze like I do make the sauce a bit spicier since it looses some after freezing.
Heat from frozen to edible in a microwave at full power for three minutes. Serve with a salad for a complete meal.
Heat on a BBQ by letting them thaw out to room temperature first.