300 ml milk
200 g melted butter or margarine
1 egg
400 g wheat flour
1½ tsp baking powder
½ tsp salt
1 tbsp Dansukker Light Syrup
80 g grated cheese

Filling
500 g minced meat
2 chopped onion
30 g wheat flour
2 tsp salt
½ tsp white pepper
2 tbsp Dansukker Brown Sugar
1 clove pressed garlic
2 tbsp tomato purée
2 tbsp fat

Glazing
egg

1. Mix the milk, fat and eggs in a bowl. Add the flour, baking powder, salt, syrup and cheese. Knead into a smooth dough. Allow to stand in the fridge in a plastic bag for 30 minutes.

2. Brown the minced meat, wheat flour and onion in the fat. Add the spices, garlic and tomato purée. Allow to cool.

3. Roll out the dough on the kitchen worktop to a size of 35 x 40 cm. Place the filling on one half of the dough and fold the other half over. Press the edges together with a fork. Cut away the excess dough. Place the pirogie in the fridge for at least 15 minutes. Set the oven at 225°C.

4. Glaze the pirogie with whisked egg and bake on the bottom shelf of the oven for approx. 40 minutes.

If you prefer small pirogies, cut the rolled out dough into 20 square pieces and distribute the filling onto these. Fasten them together in the same way as the large pirogie and bake for 8-10 minutes at 250°C.