Ingredients in the Benoo bag:
Wheat flour + baking powder mix, egg, onion, carrot, cabbage, creme fraiche, salad, beetroot, walnuts
Ingredients at home:
Milk or water (70 ml), salt, sugar, vegetable oil, caraway seeds (optional), sweet paprika (optional), raspberry or regular vinegar
Total cooking time (incl. resting time): approx. 40min
Allergy: Gluten, nuts, dairy, egg
What’s needed in the kitchen: kitchen knife, cutting board, pot, oven, baking tray, pan, grater, bowls, salad spinner or sieve, measuring cup, basting brush
Separate yolk and egg white.
Mix flour mix, 3 ½ tbsp. vegetable oil, 70ml of milk or water, egg white, ½ tsp. salt and ½ tsp. sugar and knead together into a soft dough.
Let the dough rest at room temperature for at least 10 min.
For the filling: dice the onion finely and sweat it without oil, but with a bit of water, in a pot. In the meantime, grate the carrot and slice the cabbage finely.
Add carrot and cabbage into the pot with the onion, cover with the lid and simmer on a low heat for about 25 min. Stirr from time to time. Finally, season with caraway (optional), paprika (optional) and ¼ tsp. salt and take off the heat.
Preheat the oven to 180 degree celsius (circulating air). When the dough has fully rested, cut out small pieces (between 8 and 10) about the size of a walnut. Mold them into spheres with your palms. Dust a surface with the remaining flour, place your spheres there and press them down to form a circle.
Place 1 tsp. filling in the middle of the circle and fold it over for a semicircular shape. Press the edges of the dough firmly together, to make sure the pirozhki are sealed well. Scramble the yolk and brush the pirozhki with it.
Place the pirozhki on the tray – make sure to let some space for them to rise – and bake them in the centre of the oven for about 15 min., until golden brown.
Step 5: Salad with beetroot and dip
For the dip: mix creme fraiche with ¼ tsp. salt. Whisk into a smooth and creamy consistency. Rinse and dry the salad. Grate the beetroot and combine it with vinegar, 2 tbsp. vegetable oil, ¼ tsp. salt and the remaining sugar. Mix well and fold into the lettuce.
Roast the walnuts without any oil on a low heat in a pan. Sprinkle on top of the salad. Take the pirozhki out of the oven and place them on a plate. Serve with salad and dip in two seperate bowls on the side.