Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon water
- 1/2 pound sausage, sliced
- 2 large onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, and cubed butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add sour cream and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
4. In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 20 minutes. Add brown sugar and cook for another 5 minutes.
5. Add sliced sausage to the skillet and cook until browned, about 10 minutes. Season with salt and pepper to taste.
6. On a floured surface, roll out the chilled dough to 1/8 inch thickness. Use a cookie cutter or a cup to cut out circles.
7. Spoon the sausage and onion mixture onto each circle. Fold the dough over and pinch the edges to seal.
8. In a small bowl, whisk together egg and water. Brush the egg wash over each pirag.
9. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
Makes 12 pirags
Nutritional information:
Calories: 275
Fat: 18g
Carbohydrates: 20g
Protein: 7g
Sodium: 215mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or kielbasa.
- You can use vegetable oil instead of olive oil.
- You can use white sugar instead of brown sugar.
Variations:
- You can add cheese to the filling for a cheesy twist.
- You can add diced potatoes to the filling for a heartier dish.
- You can use different herbs and spices to season the filling, such as thyme or paprika.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- You can make the dough ahead of time and refrigerate it for up to 2 days.
Storage instructions:
Store leftover pirags in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pirags in the oven at 350°F for 10-15 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 with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the filling is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure the sausage is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pirags are a traditional Latvian pastry that is typically filled with bacon, onions, and sour cream. This recipe puts a twist on the classic by using sausage and caramelized onions.
Flavor profiles:
The buttery and flaky crust pairs perfectly with the savory and slightly sweet filling of caramelized onions and sausage.
Serving suggestions:
Serve pirags as an appetizer or a main dish for brunch or dinner.
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