For the dough:
150 ml /5 fl. oz. lukewarm water
1 tsp. sugar
7 g / ¼ oz. sachet fast-action dried yeast
450 g / 1 lb. plain flour, plus extra for dusting
170 ml / 6 fl. oz. milk
2 tsp. salt
35 g / 1¼ oz. butter, melted
1 free-range egg
1 tbsp. oil, for greasing the tray
1 egg, beaten, for glazing and sealing
For the filling:
2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
200 g / 7 oz. boiled, smoked ham, chopped
100 g / 3½ oz. Jarlsberg cheese, grated
1 tbsp. finely chopped parsley
1 tsp. caraway seeds
flaked sea salt
freshly ground black pepper
 First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100 g / 3½ oz. of the flour. Mix well and leave the mixture to rise for 2–3 hours.
 Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours.
 Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool.
 Preheat the oven to 200 C / 400 F/ Gas 6.
 Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you don’t have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way.
 Place the pirogues on a greased baking tray and bake them for 12–15 minutes until golden.
Thanks to The Hairy Bikers at recipereminiscing.