Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 lb mushrooms, sliced
- 1/2 onion, chopped
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1/2 cup sour cream
Special equipment needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, butter, sour cream, salt, and beaten egg. Mix well until a smooth dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Preheat the oven to 375°F.
5. In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
6. Add sliced mushrooms to the skillet and cook until they release their moisture and become tender.
7. Season the mushroom mixture with salt and black pepper.
8. Roll out the dough on a floured surface to 1/8 inch thickness.
9. Cut the dough into 3-inch circles using a cookie cutter or a glass.
10. Spoon a tablespoon of the mushroom mixture onto each dough circle.
11. Fold the dough over the filling and pinch the edges to seal.
12. Place the pirags on a baking sheet lined with parchment paper.
13. Brush the pirags with beaten egg.
14. Bake for 20-25 minutes or until golden brown.
15. Serve hot with a dollop of sour cream.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
Makes 20 pirags
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 12g
Protein: 3g
Sodium: 100mg
Sugar: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Button mushrooms can be used instead of sliced mushrooms.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add cooked bacon or sausage to the mushroom filling.
- Use different types of mushrooms such as shiitake or portobello.
- Add grated cheese to the mushroom filling.
Tips and tricks:
- Make sure the dough is well-kneaded and rested to ensure a flaky texture.
- Don't overfill the pirags to prevent them from bursting open.
- Brush the pirags with beaten egg to give them a shiny appearance.
Storage instructions:
Store the pirags in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 chopped herbs such as parsley or chives.
Garnishes:
Chopped herbs such as parsley or chives.
Pairings:
- Serve with a green salad for a light lunch or dinner.
- Pair with a bowl of soup for a comforting meal.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
- Mashed potatoes.
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, reduce the amount of filling.
Food safety advice:
- Make sure the mushrooms are cooked thoroughly to prevent foodborne illness.
- Store the pirags in the refrigerator to prevent spoilage.
Food history:
Pirags are a traditional Latvian pastry that is typically filled with bacon, onions, or potatoes. This recipe adds a twist by using mushrooms and sour cream.
Flavor profiles:
The buttery and flaky dough pairs well with the savory and earthy mushroom filling. The sour cream adds a tangy and creamy element to the dish.
Serving suggestions:
Serve the pirags as an appetizer or as a main dish with a side salad or soup.
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Region: Czech