Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 lb of kaszanka (Polish blood sausage)
- 1 cup of sliced mushrooms
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms to the skillet and cook until they are tender and browned.
4. Remove the kaszanka from its casing and crumble it into the skillet. Add the dried thyme, salt, and pepper to taste. Cook for 5-7 minutes, stirring occasionally.
5. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
6. Place the puff pastry into the pie dish, pressing it down and trimming any excess pastry from the edges.
7. Pour the kaszanka and mushroom mixture into the pie dish, spreading it out evenly.
8. Brush the beaten egg over the edges of the puff pastry.
9. Bake the pie for 25-30 minutes, or until the puff pastry is golden brown.
10. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 28g
Protein: 14g
Sodium: 630mg
Substitutions for ingredients:
- Instead of kaszanka, you can use any type of sausage or ground meat.
- Any type of mushrooms can be used in place of sliced mushrooms.
Variations:
- Add diced potatoes to the kaszanka and mushroom mixture for a heartier pie.
- Top the pie with grated cheese before baking for added flavor.
Tips and tricks:
- Make sure to crumble the kaszanka well to ensure it is evenly distributed throughout the pie.
- Use a fork to prick the bottom of the puff pastry before adding the kaszanka and mushroom mixture to prevent the pastry from becoming soggy.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with fresh herbs such as parsley or thyme.
Pairings:
Pair the pie with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables.
Troubleshooting advice:
- If the puff pastry is not browning evenly, cover the edges with foil to prevent them from burning.
- If the kaszanka and mushroom mixture is too dry, add a splash of chicken or vegetable broth.
Food safety advice:
Make sure to cook the kaszanka and mushroom mixture to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Kaszanka is a traditional Polish blood sausage made with pork, pork blood, and buckwheat groats.
Flavor profiles:
The kaszanka and mushroom pie has a savory, earthy flavor with a crispy puff pastry crust.
Serving suggestions:
Serve the pie warm with a side salad or roasted vegetables.
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Region: Polish