Nevsky Pirog with a Twist

Ingredients

• 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 8 ounces (225g) mixed mushrooms, sliced 8 ounces (225g) mixed mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 ounces (113g) goat cheese, crumbled 4 ounces (113g) goat cheese, crumbled
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 14g)
• Carbohydrates: 34g (Sugar: 3g)
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until caramelized, stirring occasionally, for about 15 minutes.
4. 4.
   Add the sliced mushrooms, minced garlic, dried thyme, salt, and black pepper to the skillet. Cook for an additional 5 minutes until the mushrooms are tender and any liquid has evaporated. Remove from heat and let the mixture cool.
5. 5.
   Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch (23cm) pie dish.
6. 6.
   Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough hanging over the edges.
7. 7.
   Spread the caramelized onion and mushroom mixture evenly over the dough. Sprinkle the crumbled goat cheese on top.
8. 8.
   Fold the edges of the dough over the filling, creating a rustic crust. Brush the exposed crust with the beaten egg wash.
9. 9.
   Bake the pirog in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using wild mushrooms, be cautious and identify them correctly to ensure they are safe for consumption.

Tips & Tricks

• For a richer flavor, you can sauté the mushrooms in butter instead of olive oil.
• Experiment with different types of mushrooms to add depth to the filling.
• Serve the pirog warm or at room temperature for the best taste and texture.
• Pair the pirog with a dollop of sour cream for an extra creamy element.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Nevsky Pirog as a main course accompanied by a fresh green salad. The pirog can be sliced into wedges and presented on individual plates for an elegant presentation.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves on top of the pirog before serving. The golden crust and vibrant filling will make for an inviting and appetizing dish.