Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup sour cream
- 1 large egg
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- 3-inch round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the sour cream and egg until smooth.
4. Add the sour cream mixture to the flour mixture and stir until a dough forms.
5. Turn the dough out onto a floured surface and knead it a few times until it comes together.
6. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.
7. Preheat the oven to 375°F (190°C).
8. In a separate bowl, mix together the mashed potatoes, shredded cheddar cheese, chopped green onions, salt, and pepper.
9. On a floured surface, roll out one of the dough halves to about 1/8 inch thickness.
10. Use a 3-inch round cookie cutter to cut out circles of dough.
11. Spoon a small amount of the potato and cheese mixture onto each circle of dough.
12. Fold the dough over to create a half-moon shape and press the edges together to seal.
13. Place the pirogs onto a baking sheet lined with parchment paper.
14. Repeat steps 9-13 with the remaining dough and potato mixture.
15. Bake the pirogs for 20-25 minutes, or until they are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes approximately 24 pirogs
Nutritional information:
Calories: 130
Fat: 7g
Carbohydrates: 13g
Protein: 3g
Substitutions for ingredients:
- You can use any type of cheese you prefer in place of cheddar.
- If you don't have green onions, you can use chopped chives or regular onions.
Variations:
- You can add cooked bacon or ham to the potato and cheese mixture for a meatier pirog.
- You can also add sautéed mushrooms or spinach for a vegetarian option.
Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture. This will help create a flakier crust.
- Don't overfill the pirogs or they may burst open while baking.
- You can freeze the unbaked pirogs for up to 3 months. Just bake them from frozen for an extra 5-10 minutes.
Storage instructions:
Store the baked pirogs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pirogs, place them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pirogs on a platter and sprinkle with chopped parsley or additional green onions.
Garnishes:
Chopped parsley or green onions
Pairings:
Serve the pirogs with a side salad or steamed vegetables.
Suggested side dishes:
- Garden salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is the right consistency.
Food safety advice:
Make sure the pirogs are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Pirogs are a traditional Eastern European dish that can be filled with a variety of sweet or savory ingredients.
Flavor profiles:
The cheese and potato pirogs have a savory, cheesy flavor with a buttery, flaky crust.
Serving suggestions:
Serve the pirogs as a main dish or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian
Taste: Savory, Cheesy, Creamy, Comforting