"Pirohy" with goose
Delicious and delicate "pirohy" filled to the brim with juicy goose breast meat literally melt in your mouth. Great for special occasions, but also if you want to celebrate shared moments at the family table.
Preparation: 1h 20 min
Medium
Preparation: 1h 20 min
Medium
Ingredients:
- 300 g water
- 1 g marjoram
- 100 g Onion, raw
- 10 g garlic
- 9 g salt
- 30 g butter
- 60 g chicken eggs, whole
- 700 g wheat flour, type 550
- 500 g Goose, breast with skin
Method of cooking:
- Remove the skin from 2 goose breast fillets (about 500 grams), cut the skin into small cubes and fry in a pan on medium heat. Remove the membrane from the meat and cut it into 1 cm cubes.
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