July 14, 2020

Pirog with rice, ham, cheese, egg, mushroom and tomato


For a rainy and windy Summer evening I decided to twist this recipe on pirog with rice, ham, cheese, egg and mushrooms with addition of cocktail tomatoes.

Any leftovers of this pirog can be re-heated in the microwave oven or serve cold in your lunch pack.

I am in the thinking box in relation to make a more Summer version of this pirog along the line of tomatoes, pea, corn or asparagus.

Pirog with rice, ham, cheese, egg, mushrooms and tomatoes: - 4 servings
  • Dough:
  • 50 g butter
  • 125 ml water
  • 15 g fresh yeast
  • ½ teaspoon salt
  • 250 g wheat flour
  • Rice filling:
  • 15-20 g butter
  • 1 onion - medium chopped
  • 1 clove of garlic - finely chopped
  • ½ teaspoon ground paprika
  • 1 teaspoon of turmeric
  • 2 dl rice
  • 4 dl vegetable stock
  • Extra addition into the rice filling after boiling:
  • 90-100 g cooked and smoked ham - medium chopped
  • 2 eggs
  • 50 g grated cheese - I used Cheddar
  • 1 glass of mushrooms
  • 6-8 cocktail tomatoes - cut into 4 for each tomato
  • 1 egg/egg wash for glazing of the dough
  1. Add all the ingredients to the dough into the mixing bowl of the stand-alone mixer. Keep the yeast and salt away from each other.
  2. Knead the dough ingredients together at speed 2 for 6-8 minutes.
  3. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  4. Let the dough raise in the mixing bowl covered by a tea towel for approx 45 minutes.
  5. Meanwhile prepare the filling for the pirog.
  6. Fry the onion and garlic in the melted butter in the medium size cooking pot for 1-2 minutes.
  7. Add in paprika, turmeric and rice, and let it fry for 2 minutes.
  8. Add in the vegetable stock, bring the rice filling to the boil.
  9. Let the rice simmer gently boil for approx. 20 minutes.
  10. Remove the cooking pot from the heat.
  11. Heat up the oven (conventional) to 200'C.
  12. Roll out the dough on a piece of baking parchment in the size of 40x50 cm.
  13. Place the rolled out dough with baking parchment on a baking tray.
  14. Add in ham, cheese, eggs, tomatoes and mushrooms into the boiled rice.
  15. Add the pirog filling on one part of the dough.
  16. Cover the pirog filling by the other part of the dough.
  17. Press the end of dough firmly together. I use a fork to do this.
  18. Glazing the surface of the dough with egg wash.
  19. Bake the pirog in the middle of the oven at 200'C for approx 30 minutes.
  20. Serve warm.

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