Piroghi Recipe
Servings: 8
Ingredients
- 1 box pie crust mix (for 2 crust pie)
- 2 tbsp. butter
- 1 c. minced onion
- 2 lg. carrots, minced
- 2 c. minced green cabbage
- 1 pound grnd chuck
- 1 c. warm water
- 1 env. instant gravy mix
- 2 tbsp. minced parsley
- 1 teaspoon salt
- 1/2 teaspoon summer savory
- 1/4 teaspoon pepper
Directions
- Prepare pie crust mix and set aside in bowl. Saute/fry carrots, onion, cabbage in butter in large skillet till tender and slightly brown (about 30 min). Remove to large bowl.
- In same skillet brown meat. Stir in water, loosen brown bits in bottom of pan. Stir in gravy mix, parsley, salt, savory and pepper. Simmer for 5 min. Add in to vegetables. Roll pastry to a 16 inch round. Carefully slide onto a cookie sheet to within 1 inch from edge of sheet. Spoon meat and vegetable mix onto half of pastry round to within 2 inches from edge. Fold over the other half to make a half circle. Press edges and crimp. Make slits in top of pastry. Bake at 400 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 195 | 59% |
| Total Fat 21.72g | 27% |
| Saturated Fat 9.02g | 36% |
| Trans Fat 0.7g | |
| Cholesterol 48mg | 16% |
| Sodium 668mg | 28% |
| Potassium 300mg | 9% |
| Total Carbs 21.98g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.1g | 1% |
| Protein 11.62g | 19% |
