Veracruz-style Pirog

Ingredients

In this Veracruz-style adaptation, the traditional Russian pirog is transformed by incorporating the vibrant flavors of Veracruz cuisine. The original dish typically features a filling of meat, potatoes, and onions, while the Veracruz-style pirog highlights the abundance of fresh seafood found in the coastal region of Veracruz. The addition of Veracruz spices and chili gives the dish a unique Mexican twist, creating a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Nevsky pirog, so you can check it out.

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) white fish fillets, cut into small pieces 1/2 pound (225g) white fish fillets, cut into small pieces
• 1/2 cup (60g) crab meat 1/2 cup (60g) crab meat
• 1/4 cup (60ml) tomato sauce 1/4 cup (60ml) tomato sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 26g (Sugars: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the flour and salt for the crust. Add the cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the onion, garlic, and chili, and sauté until the onion is translucent.
5. 5.
   Add the shrimp, fish, and crab meat to the skillet and cook until the seafood is cooked through.
6. 6.
   Stir in the tomato sauce, lime juice, dried oregano, ground cumin, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and let the filling cool.
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your baking dish.
8. 8.
   Transfer the rolled-out dough to the baking dish, pressing it gently into the bottom and sides.
9. 9.
   Pour the cooled seafood filling into the crust and spread it evenly.
10. 10.
    Roll out the remaining dough and place it on top of the filling. Seal the edges by crimping with a fork or your fingers.
11. 11.
    Brush the top crust with the beaten egg wash.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before using. If using frozen shrimp, thaw them completely and pat dry with paper towels to remove excess moisture.
• White fish fillets — Opt for firm white fish such as cod, halibut, or snapper. Remove any skin and bones before cutting into small pieces.
• Crab meat — Use fresh or canned crab meat. If using canned, drain it well before adding to the filling.

Tips & Tricks

• For a spicier kick, add a finely chopped jalapeño pepper to the filling.
• Serve the Veracruz-style pirog with a side of fresh salsa or guacamole for an extra burst of flavor.
• If you prefer a lighter crust, you can use phyllo dough instead of the traditional pie crust.
• Experiment with different types of seafood to suit your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated in the oven.

Serving advice

Serve the Veracruz-style pirog warm as a main dish. Accompany it with a fresh green salad or steamed vegetables to complete the meal.

Presentation advice

To enhance the presentation, garnish the Veracruz-style pirog with a sprinkle of fresh cilantro or parsley. Serve it on a decorative platter to showcase the beautiful golden crust.