Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup sour cream
- 1/2 tsp salt
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups grated Latvian cheese (such as Jāņu siers or Dzintars)
- 2 large eggs
- 1/2 cup milk
Special equipment needed:
- 9-inch pie dish
- rolling pin
- parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and cubed butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the sour cream and mix until the dough comes together. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced onions, salt, and black pepper. Cook until the onions are soft and caramelized, about 15-20 minutes.
5. Roll out the chilled dough on a lightly floured surface to fit the pie dish. Transfer the dough to the pie dish and trim the edges.
6. Spread the caramelized onions evenly over the bottom of the crust. Sprinkle the grated cheese on top of the onions.
7. In a separate mixing bowl, whisk together the eggs and milk. Pour the egg mixture over the cheese and onions.
8. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
9. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 400
Fat: 26g
Carbohydrates: 28g
Protein: 14g
Substitutions for ingredients:
- Instead of Latvian cheese, you can use any type of cheese that melts well, such as cheddar or mozzarella.
- You can use Greek yogurt instead of sour cream.
- Instead of olive oil, you can use any type of cooking oil.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Add sliced mushrooms to the filling for extra flavor.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Make sure the butter and sour cream are cold when making the dough for a flakier crust.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with fresh herbs and sliced vegetables for a colorful presentation.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or chives.
Pairings:
Serve the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green bean casserole
- Mashed potatoes
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until the dough comes together.
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to prevent foodborne illness.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
Latvian Cheese and Onion Pie is a traditional dish in Latvia, typically served during holidays and celebrations. The pie is made with Latvian cheese, which is a type of cheese made from cow's milk and has a distinct flavor.
Flavor profiles:
The pie has a savory and slightly tangy flavor from the cheese and sour cream, balanced by the sweetness of the caramelized onions.
Serving suggestions:
Serve the pie warm or at room temperature as a main dish or appetizer.
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Region: Latvian