Pumpkin Pirozhki
Description
This recipe is dedicated to all lovers of puff pastry baking :) Pumpkin and Roquefort pies personally taste very much like khachapuri to me. The basket-shaped pies turn out insanely beautiful (the photos won’t let me lie), and also very tasty and filling. By the way, I had a little more filling ingredients than needed, so almost half of the filling was left unused. I tasted the filling and came to the conclusion that it is a wonderful salad :) So take note of the combination of the above ingredients. I hope you’ll like this easy little recipe, and that your pies turn out even tastier than mine. Good luck. The baked goods are ready. Serve to the table.
Instructions
- 1
Step 1
Roll out the ready-made puff pastry into a thin sheet, from which we cut circles about 12 cm in diameter. Make several cuts around the edge about 2 cm long—see the photo for clarity.
- 2
Step 2
Place the filling in the center of each circle, consisting of all the ingredients in this recipe cut into cubes (except for the olive oil and puff pastry, of course).
- 3
Step 3
Now gather all the cut edges toward the center, forming a sort of basket.
- 4
Step 4
Like this - on all sides.
- 5
Step 5
From the specified amount of dough and filling, I got nine pirozhki.
- 6
Step 6
Bake our pies for 15 minutes at 190 degrees. However, the time depends heavily on the oven and can vary from 10 to 20 minutes, so watch the pies carefully—once the dough turns golden brown, take them out of the oven.