Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 1 egg
- 1 tablespoon water
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the sour cream and mix until a dough forms. Divide the dough into two equal parts and shape into disks. Wrap in plastic wrap and chill for at least 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In a small bowl, whisk together the egg and water to make an egg wash.
5. On a lightly floured surface, roll out one of the dough disks into a rectangle about 1/4 inch thick. Cut the dough into 3-inch squares.
6. Place a small amount of bacon, cheese, and green onions in the center of each square. Fold the corners of the dough over the filling and pinch to seal.
7. Place the pirags on the prepared baking sheet and brush with the egg wash.
8. Bake for 20-25 minutes, or until golden brown.
9. Repeat with the remaining dough and filling.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 pirags
Nutritional information:
Per serving:
Calories: 240
Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 280mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Swiss or Gouda.
- If you don't have sour cream, you can use Greek yogurt instead.
- You can use cooked ham or sausage instead of bacon.
Variations:
- You can add other fillings such as sautéed mushrooms or caramelized onions.
- You can make a sweet version by filling the pirags with fruit preserves or Nutella.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Don't overfill the pirags or they may burst open during baking.
- You can freeze the unbaked pirags for later use.
Storage instructions:
Store the pirags in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pirags in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the pirags on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
Serve the pirags with a side salad or soup.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Creamy tomato soup
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the pirags burst open during baking, try sealing them more tightly or reducing the amount of filling.
Food safety advice:
Make sure to cook the bacon thoroughly before using it as a filling.
Food history:
Pirags are a traditional Latvian pastry that is typically filled with bacon and onions. They are often served at celebrations and special occasions.
Flavor profiles:
Savory, salty, cheesy, and slightly tangy from the sour cream.
Serving suggestions:
Serve the pirags as an appetizer or snack.
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