Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 pound twaróg cheese, crumbled
- 2 eggs
- 1/4 cup milk
Special equipment needed:
- 9-inch pie dish
- rolling pin
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the mushrooms, thyme, black pepper, and salt. Sauté until the mushrooms are tender and the liquid has evaporated, about 10 minutes.
6. In a separate bowl, mix together the twaróg cheese, eggs, and milk.
7. On a floured surface, roll out the chilled dough to fit the pie dish. Place the dough in the pie dish and trim the edges.
8. Pour the mushroom mixture into the pie crust. Pour the twaróg cheese mixture over the mushrooms.
9. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 21g
Carbohydrates: 27g
Protein: 14g
Substitutions for ingredients:
- Twaróg cheese can be substituted with ricotta cheese or cottage cheese.
- Butter can be substituted with margarine or shortening.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
Variations:
- Add cooked bacon or ham to the mushroom mixture for a meatier pie.
- Add chopped spinach or kale to the twaróg cheese mixture for a healthier pie.
- Use a different type of cheese, such as feta or cheddar, for a different flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for at least 10 minutes before slicing to ensure the filling sets.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a glass of white wine or a light beer.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until the dough comes together.
- If the filling is too runny, add more twaróg cheese or eggs to thicken it up.
Food safety advice:
Make sure to cook the pie to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Twaróg cheese is a traditional cheese in Poland and is often used in savory dishes, such as pierogi and pies.
Flavor profiles:
The pie has a savory and creamy flavor from the twaróg cheese and a earthy flavor from the mushrooms.
Serving suggestions:
Serve the pie warm or at room temperature.
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Region: Polish