Perepechi with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) mushrooms, finely chopped 1/2 pound (225g) mushrooms, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 13g)
• Carbohydrates: 28g (Sugar: 2g)
• Protein: 14g
• 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 your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the sour cream to the flour mixture and mix until a dough forms. Knead the dough gently until it comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Add the chopped mushrooms and continue cooking until the mushrooms are tender.
5. 5.
   Stir in the paprika, dried thyme, salt, and pepper. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the cooled filling onto each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal.
9. 9.
   Place the stuffed pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef to reduce the fat content of the filling.
• Mushrooms — Finely chop the mushrooms to ensure they cook evenly and blend well with the other ingredients.
• Sour cream — Opt for full-fat sour cream to achieve a rich and creamy dough.

Tips & Tricks

• Experiment with different fillings such as chicken, lamb, or vegetarian options like spinach and feta.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the filling.
• Serve Perepechi with a dollop of sour cream or a side of tangy tomato sauce for added flavor.
• Freeze any leftover Perepechi for a quick and delicious snack or meal option.
• If you prefer a lighter crust, you can use phyllo dough instead of making the dough from scratch.

Serving advice

Serve Perepechi warm as an appetizer or as a main course accompanied by a fresh salad. They are perfect for gatherings or as a comforting meal on a chilly day.

Presentation advice

Arrange the Perepechi on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve them alongside a bowl of sour cream or tomato sauce for dipping.