Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium zucchini, grated
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, butter, sour cream, egg, salt, and black pepper. Mix until the dough comes together.
2. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
3. Divide the dough into two equal portions and shape each into a ball. Flatten each ball into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a separate mixing bowl, combine the grated zucchini, crumbled feta cheese, chopped dill, and chopped scallions. Mix well.
6. On a floured surface, roll out one of the dough disks into a large rectangle, about 1/8 inch thick.
7. Cut the dough into 3-inch squares.
8. Place a spoonful of the zucchini and feta mixture onto each square.
9. Fold the corners of the square towards the center, forming a triangle. Pinch the edges together to seal.
10. Place the pirags onto a baking sheet lined with parchment paper.
11. Repeat the process with the remaining dough and filling.
12. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
Makes 16 pirags
Nutritional information:
Calories: 170
Fat: 11g
Carbohydrates: 14g
Protein: 4g
Sodium: 160mg
Substitutions for ingredients:
- Instead of zucchini, you can use grated carrots or butternut squash.
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
- Instead of dill, you can use parsley or basil.
- Instead of scallions, you can use chopped onions or shallots.
Variations:
- Add cooked and crumbled bacon to the filling for a smoky flavor.
- Substitute the sour cream with Greek yogurt for a tangier taste.
- Add a pinch of cayenne pepper to the filling for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife or pizza cutter to cut the dough into squares.
- Brush the pirags with beaten egg before baking for a shiny finish.
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 oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the pirags on a platter and sprinkle with chopped fresh herbs.
Garnishes:
Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of paprika.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the pirags are not sealing properly, brush the edges with beaten egg before folding.
Food safety advice:
- Make sure the filling is fully cooked before filling the pirags.
- Store the pirags in the refrigerator and consume within 3 days.
Food history:
Pirag is a traditional Latvian pastry that is typically filled with bacon and onions. This recipe puts a modern twist on the classic by using zucchini and feta cheese.
Flavor profiles:
The pirags are savory and slightly tangy, with a flaky crust and a creamy filling.
Serving suggestions:
Serve the pirags as an appetizer or a light lunch.
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