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Koldunai (Lithuanian pies)
Preparation info
- Difficulty
Easy
Appears in
Published 1978
Rather than the meat, a filling of fresh or dried mushrooms, chopped onions, grated parsnip, dried marjoram and ground black pepper can be used. These pies are most frequently used in Lithuanian borsch, vegetable soups and meat bouillons; they are rarely eaten as main courses.
Ingredients
125 g 4 oz 2 2
Method
Make a dough of the flour, 1 whole egg and 2 egg yolks, without any water. Add salt. A little onion juice can be squeezed in if the consistency is too thick. Pass the beef through a meat grinder twice, then mix with the other egg, the fat bacon, onion juice, marjoram and pepper until an elastic consistency is achieved. Roll the dough out to a thickness of