STORAGE: Keep Frozen at -18°C or cooler up to 90 days from the day of manufacturing (see the label). COOKING INSTRUCTIONS: Before baking, place pirozhki on an oven tray lined with baking paper and leave as is for 2 hours letting them defrost thoroughly. Allow it to rise for another 40 minutes.
Preheat oven to 180°C. Bake for 25 minutes. With 10 minutes to go brush pirozhki with beaten egg yolk. Fry in generous amount of hot oil over medium heat for 3-4 minutes on each side. Allergens: contains gluten and egg.
Nutritional value per 100 grams of product: 240 kcal, protein 10, fat 9, сarbohydrates 28