Ham Pirogue

1. mix flour and baking powder and sift into a large enough bowl. Add the remaining ingredients for the dough. Knead together quickly with the dough hook of the hand mixer at the beginning, then with your hands until a smooth dough. Wrap in plastic wrap and leave to cool for at least 1 hour.

Finely dice the ham and place in a suitable bowl with the dill and long-grain rice.

Peel and dice the onion and sauté in butter until soft. Clean and rinse mushrooms, chop finely and add. Saute over high heat, stirring, until soft and liquid has evaporated. Add to the ham form. Salt, season with pepper and mix well.

Roll out the dough to a thickness of about 3 mm and cut it into rounds (diameter about 10 cm). Put the filling on it. Separate the egg. Brush the edges of the dough with egg white, fold the dough into semicircles and press the edges firmly all around with a fork. Place on a baking sheet lined with baking parchment. Mix egg yolk with milk and brush the surface of the dough with it.

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Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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