Pirogi à la Moscovite

Ingredients

• 250 grams white fish, cooked
• 5 hard-boiled eggs
• 125 grams vésiga (sturgeon spinal marrow), cooked
• pâte à coulibiac (brioche dough, unsweetened)
• 1/2 teaspoon filling per pirogi
• 1 teaspoon Colbert sauce

Instructions

1. Prepare the filling: Finely chop and combine the cooked white fish, hard-boiled eggs, and cooked vésiga (sturgeon spinal marrow) into a uniform mixture.
2. On a sheet of pâte à coulibiac (unsweetened brioche dough), use an oval cutter 10 centimeters long by 6–7 centimeters wide to stamp out as many pastry cases as needed. Place a half-teaspoon of the prepared filling in the center of each oval.
3. Lightly moisten the edges of each pastry case. Fold the sides together to enclose the filling completely, pressing and sealing the edges to form a small, closed oval parcel.
4. Place the finished pirogis in a warm spot for 25 to 30 minutes (to allow them to proof slightly). Then bake in a hot oven for 20 minutes until golden.
5. At service, use a small spoon to introduce a teaspoon of Colbert sauce into each pirogi through a small opening or alongside it on the plate.