Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 1 egg yolk
- 1 tbsp water
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, chopped
- 1/4 cup white wine
- 1/4 cup chicken or vegetable broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special Equipment Needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the sour cream, egg yolk, and water. Add this mixture to the flour mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for a few minutes until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until softened, about 2-3 minutes.
6. Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
7. Pour in the white wine and broth and let the mixture simmer until the liquid has reduced by half, about 5-7 minutes.
8. Stir in the heavy cream and Parmesan cheese and cook until the mixture thickens, about 2-3 minutes. Season with salt and pepper to taste.
9. Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Cut the dough into 2-inch circles using a cookie cutter or the rim of a glass.
10. Place a small spoonful of the mushroom filling in the center of each circle. Fold the dough over the filling and press the edges together to seal.
11. Place the filled korbáčiky on the prepared baking sheet and brush the tops with a beaten egg.
12. Bake for 20-25 minutes, or until the korbáčiky are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes approximately 24 korbáčiky
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 9g
Protein: 2g
Sodium: 80mg
Sugar: 0g
Substitutions for ingredients:
- Instead of sour cream, you can use Greek yogurt or buttermilk.
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of Parmesan cheese, you can use any type of grated hard cheese, such as Pecorino Romano or Asiago.
Variations:
- You can add other vegetables to the filling, such as spinach, kale, or bell peppers.
- You can use a different type of cheese in the filling, such as feta or goat cheese.
- You can add herbs or spices to the filling, such as thyme, rosemary, or paprika.
Tips and Tricks:
- Make sure the butter is chilled before adding it to the flour mixture, as this will help create a flaky crust.
- Don't overwork the dough when kneading it, as this can make it tough.
- You can make the dough and filling ahead of time and assemble the korbáčiky just before baking.
- If the dough is too sticky, you can add a little more flour. If it's too dry, you can add a little more sour cream or water.
Storage Instructions:
- Store the baked korbáčiky in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the korbáčiky, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the korbáčiky on a platter with a sprinkle of chopped parsley or chives.
- Arrange them in a circle on a plate with a dollop of sour cream or crème fraîche in the center.
Garnishes:
- Chopped parsley or chives
- Sour cream or crème fraîche
Pairings:
- Serve the korbáčiky as an appetizer with a glass of white wine or a light beer.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the dough is too crumbly, you can add a little more sour cream or water.
- If the filling is too runny, you can cook it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure the filling reaches an internal temperature of 165°F (74°C) to ensure it's safe to eat.
- Store the korbáčiky in the refrigerator and consume within 3 days.
Food History:
- Korbáčiky are a traditional Slovakian pastry that are typically filled with sweet or savory fillings.
Flavor Profiles:
- The korbáčiky have a buttery, flaky crust and a savory mushroom filling that's rich and creamy.
Serving Suggestions:
- Serve the korbáčiky as an appetizer or snack, or as part of a brunch or lunch spread.
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Region: Slovak