culinary review
   
   

Swedish Pierogies / Hot Pocket Dough

Last Modified: 07/08/12
First Published: 06/30/12
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Views: 1190

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Measurements
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General Info
Servings: 12
Total Cost: $2.17
Cost Per Serving: $0.18
Total Calories: 3,226
Calories/Serving: 269
IngredientVolumeMassCostCalorie
Flour, Whole Wheat * 278.00 Grams $0.25 1,033
Butter, Salted * 50.00 Grams $0.22 357
Flour, White Unbleached All Purpose * 397.00 Grams $0.46 1,499
Yeast, Instant, Fast Rising 2 1/2 Teaspoons 20.00 Grams $0.71 0
Sugar, White Granulated 2 Teaspoons 8.33 Grams $0.01 32
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0
Milk, Whole (2 cups) * 487.00 Grams $0.49 304

With this dough you can make very tasty Swedish pirogues / stuffed breads / hot pockets. These little filled breads are perfect to enjoy for dinner or lunch with a salad, or bring with you on a picnic. These are also really nice to keep in the freezer and bring out whenever you need a nice meal.

For a filling, we either recommend spicy ground beef or ham, leeks & cheese.

Ingredients:

  • 50 g butter
  • 278 g (2 1/4 cup) whole wheat flour
  • 397 g (2 3/4 cup) ap flour
  • 2 1/2 tsp yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 974 g (2 cups) milk

Method:

Melt the butter. In a mixer bowl, combine the whole wheat flour, ap flour, yeast, sugar and salt. Stir to combine, then add the melted (ideally cool) butter and milk. Stir with a spatula to combine to a rough dough. Then either knead by hand for about five minutes, or run the mixer on low for a few minutes until the dough comes together.

Cover the bowl with a towel and allow to rise for 40 minutes. At this point you could place it in the fridge in an oiled plastic bag, for later use, or start making pierogies / hot pockets.

Make your filling. (We recommend spicy ground beef or ham, leeks & cheese.)

On a floured surface, cut the dough in 10 - 12 pieces, depending on how large you want the finished breads. Roll each piece out in a thin round, about .. inches in diameter. On the one half add about 1/2 cup of filling, Add a little bit of water with your hand on the edge of the dough, and flip the other side over. Press down with a fork all around the edge, and also pierce the bread a couple of times to let steam out.

Place all the finished pierogies on a parchment covered sheet, drape with oiled plastic wrap or a towel, and let rise for about 15 minutes. Bake in a 430 degree oven for about 16 minutes, or until they are brown on top. Let cool on a wire rack.



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Rye