Porgandipirukad

Ingredients for 4 servings:

• 400 g flour
• 250 ml milk
• ¼ cube of fresh yeast
• 1 egg(s)
• 30 g butter, soft
• 1 tbsp herbs de Provence
• ½ tsp salt
• 400 g carrot(s)
• 2 tbsp parsley, chopped
• 1 feta cheese
• 3 tbsp sour cream
• salt and pepper
• nutmeg
• 1 egg yolk
• some milk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Estonian dumplings with carrot filling

Heat the milk to lukewarm and dissolve the yeast in it. Add the flour, egg, herbs, and salt and knead into a dough. Finally, add the butter and knead again. Let it rise in a warm place. In the meantime, peel the carrots, but do not chop them, then boil them. Let it cool and coarsely grate them. Mix with sour cream and parsley and season with the spices. Roll out the dough and cut out discs using a glass of water. Place a heap of carrots and a few small feta crumbs on each disc. Then fold the discs together to form half-moons and press the edges together with the tines of a fork. Preheat the oven to 200°C (top/bottom heat). Mix the egg yolk with a little milk and brush the half-moons with it. Bake for 20 minutes. Pirukad are served as a snack on any occasion in Estonia. They come with a variety of fillings, the most common being bacon.