0.5 pk. yeast ( 0,9 oz. / 25 g)
0,6 pt. / 3 dl milk lukewarm
3 tablespoons oil or melted margarine
0.5 teaspoon salt
1 tablespoon sugar
1,6 pt. / 8 dl flour
4 frankfurters (or other sausages, cut in small pieces)
1 carrot, grated
4 tablespoon ketchup
1 tablespoon grated white cheese
0.5 teaspoon fresh oregano
 Crumble yeast into a bowl. Dissolve the yeast in the milk. Add oil, salt, sugar and most of the wheat flour. Hold off a little flour for the kneading. Let the dough rise until double in size.
 Stir sausage pieces, grated carrot, ketchup, grated white cheese and oregano to mix thoroughly.
 Divide the dough into 10 equal portions. Roll or press out into thin, round griddle. Spread the filling on the one half and fold the other half of the dough over.
 Press the edge of the pirogues down with a fork to close them firmly. Brush pirogue with beaten egg. Bake in oven at 430° F / 220° C for 12-15 minutes.