Mediterranean > Spanish > Tapas

Pirag with Roasted Red Peppers and Olives Recipe

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
- 1/2 cup roasted red peppers, chopped
- 1/4 cup pitted kalamata olives, chopped
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil

Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. In a large bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the sour cream and egg. Add this mixture to the flour mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead gently until it comes together. Divide the dough in half and shape each half into a disk. Wrap each disk 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 small bowl, mix together the chopped roasted red peppers, olives, feta cheese, and olive oil.
6. On a floured surface, roll out one disk of dough to a thickness of about 1/8 inch. Use a 3-inch round cookie cutter to cut out circles of dough. Place a spoonful of the red pepper and olive mixture onto each circle of dough.
7. Fold the dough over to create a half-moon shape and pinch the edges together to seal. Place the pirags onto the prepared baking sheet.
8. Repeat with the remaining dough and filling.
9. Bake the pirags for 20-25 minutes, or until golden brown.


Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes about 24 pirags

Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Sodium: 120mg
Sugar: 0g

Substitutions for ingredients:
- You can use any type of cheese you like instead of feta cheese.
- If you don't have kalamata olives, you can use any other type of olive.

Variations:
- You can add other ingredients to the filling, such as chopped sun-dried tomatoes, chopped fresh herbs, or cooked bacon.
- You can make a sweet version of pirags by filling them with fruit preserves or chocolate.

Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture.
- 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 the pirags in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pirags, place them on a baking sheet and bake 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 dill.

Pairings:
Serve the pirags with a green salad or a bowl of soup.

Suggested side dishes:
Green salad, soup, roasted vegetables.

Troubleshooting advice:
- If the dough is too dry, add a little more sour cream.
- If the dough is too sticky, add a little more flour.

Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough and filling.

Food history:
Pirags are a traditional Latvian pastry that is typically filled with bacon and onions. This recipe puts a Mediterranean twist on the classic dish.

Flavor profiles:
The roasted red peppers and olives give the pirags a savory, slightly tangy flavor, while the feta cheese adds a creamy, salty note.

Serving suggestions:
Serve the pirags as an appetizer or snack.

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Taste: Savory, Tangy, Salty, Herbal, Earthy