Recipe detail

Vegetarian dishes Pies with brynza and bacon

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Slovak

Program steps

  • Preheating:
  • 99 °C

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1
Steaming
time icon Termination by time
time icon 00:10 hh:mm
probe icon 97 °C
ventilator icon 50 %
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Ingredients - number of portions - 10

Name Value Unit
potatoes 1500 g
salt 30 g
brynza cheese 400 g
onion 250 g
ointment 100 g
ground white pepper 1 g
plain wheat flour 1350 g
water 850 g
chicken eggs 80 g
smoked bacon 450 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 1067.3 kJ
Carbohydrate 130.7 g
Fat 46.4 g
Protein 31.1 g
Water 0 g

Directions

Mash the boiled potatoes until smooth, mix with plain flour and egg, season with salt and pepper and mix with water into a smooth, non-sticky dough.
Mix the cheese with the egg and fried onion.
Roll out the dough into a thin sheet, from which we cut 80 mm diameter circles with a cookie cutter.
We apply a portion of the brynz filling to their center, fold it in half, carefully press the edges so that the filling does not leak out during cooking.
Place the pirogues on a greased perforated baking sheet and cook in a convection oven.
After cooking, mix with the fat of the browned bacon and serve on a plate with sour cream and browned bacon.

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated