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 poppy seeds
- 1/2 cup milk
- 1/4 cup honey
- 1/4 cup raisins
- 1/4 cup chopped walnuts
Special equipment needed:
- Rolling pin
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. In a separate bowl, whisk together the sour cream and egg. Add the mixture to the flour mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a saucepan, combine the poppy seeds, milk, honey, raisins, and chopped walnuts. Cook over medium heat, stirring frequently, until the mixture thickens and the milk is absorbed, about 10-15 minutes.
6. Roll out the dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim the edges.
7. Pour the poppy seed filling into the crust.
8. Bake for 30-35 minutes, or until the crust is golden brown.
9. Let the pirog cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 45g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of sour cream.
- Almond milk can be used instead of milk.
- Maple syrup can be used instead of honey.
- Dried cranberries can be used instead of raisins.
- Pecans can be used instead of walnuts.
Variations:
- Add a teaspoon of lemon zest to the filling for a citrusy twist.
- Use a combination of poppy seeds and sesame seeds for a nuttier flavor.
- Add a tablespoon of cocoa powder to the filling for a chocolatey taste.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a fork to prick the bottom of the crust before adding the filling to prevent it from puffing up.
- Let the pirog cool for at least 10 minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store the pirog in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pirog in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pirog on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped walnuts on top of the pirog before serving.
Pairings:
Serve the pirog with a cup of hot tea or coffee.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until it comes together.
- If the filling is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure the pirog is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pirog is a traditional Eastern European pastry that can be filled with sweet or savory ingredients. Poppy seed filling is a popular choice in many countries, including Poland, Ukraine, and Russia.
Flavor profiles:
The poppy seed filling is sweet and nutty, while the crust is buttery and flaky.
Serving suggestions:
Serve the pirog warm or at room temperature as a dessert or snack.
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Region: Polish