Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 cup sour cream
- 2 eggs
- 1 tsp salt
- 2 lbs potatoes, peeled and diced
- 1 onion, chopped
- 1 tbsp vegetable oil
- 1/2 lb ground beef
- 1/2 tsp black pepper
- 1/4 cup milk
- 1 egg yolk, beaten
Special equipment needed:
- Rolling pin
- 9-inch springform pan
- Pastry brush
Step-by-step instructions:
1. In a large bowl, combine flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together sour cream and eggs. Add to the flour mixture and mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth. Divide the dough into two equal parts and wrap each in plastic wrap. Refrigerate for at least 30 minutes.
4. In a large pot, boil potatoes until tender. Drain and mash with milk and black pepper.
5. In a skillet, heat vegetable oil over medium heat. Add chopped onion and cook until softened. Add ground beef and cook until browned. Drain any excess fat.
6. Preheat oven to 375°F.
7. Roll out one of the dough balls on a floured surface to fit the bottom and sides of the springform pan. Place the dough in the pan and press it firmly against the bottom and sides.
8. Spread the mashed potatoes over the dough, leaving a 1-inch border around the edges.
9. Add the beef and onion mixture on top of the potatoes.
10. Roll out the second dough ball on a floured surface to fit the top of the pan. Place the dough on top of the filling and press the edges to seal.
11. Brush the top of the dough with beaten egg yolk.
12. Bake for 50-60 minutes, or until the crust is golden brown.
13. Let the pirog cool for 10-15 minutes before removing it from the pan and slicing.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 500
Fat: 28g
Carbohydrates: 49g
Protein: 14g
Sodium: 400mg
Substitutions for ingredients:
- Instead of ground beef, you can use ground pork or chicken.
- Instead of sour cream, you can use Greek yogurt.
- Instead of potatoes, you can use sweet potatoes or butternut squash.
Variations:
- Add sautéed mushrooms to the filling.
- Use a mixture of different cheeses in the filling.
- Add chopped dill or parsley to the mashed potatoes.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a sharp knife to cut the pirog into slices.
- Serve with a dollop of sour cream on top.
Storage instructions:
Store leftover pirog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of pirog on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the pirog on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, sour cream, chopped scallions.
Pairings:
Russian-style pickles, beet salad, sauerkraut.
Suggested side dishes:
Roasted vegetables, green salad, crusty bread.
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 becomes smooth.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pirog is a traditional Russian dish that has been around for centuries. It was originally made with a yeast dough and filled with meat, fish, or vegetables.
Flavor profiles:
The pirog has a buttery, flaky crust and a savory filling of mashed potatoes and ground beef.
Serving suggestions:
Serve the pirog as a main dish for dinner or as a hearty brunch option.
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Region: Russian