Cornish Pasty Pirog

Ingredients

The Cornish Pasty Pirog is a unique adaptation of the traditional Russian pirog. While the original pirog typically features a variety of fillings, including sweet options, the Cornish Pasty Pirog focuses on a savory filling inspired by the Cornish pasty. The use of meat, potatoes, and vegetables in the filling is reminiscent of the traditional Cornish pasty, while the flaky pastry crust adds a Russian touch to the dish. We alse have the original recipe for Pirog, so you can check it out.

• For the pastry: For the pastry:
• 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 pound (450g) beef, diced 1 pound (450g) beef, diced
• 1 cup (150g) potatoes, peeled and diced 1 cup (150g) potatoes, peeled and diced
• 1 cup (150g) carrots, peeled and diced 1 cup (150g) carrots, peeled and diced
• 1 cup (150g) onions, finely chopped 1 cup (150g) onions, finely chopped
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. 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.
   Gradually add the ice water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and cook until translucent.
4. 4.
   Add the diced beef to the skillet and cook until browned on all sides. Stir in the potatoes, carrots, salt, black pepper, dried thyme, and dried rosemary. Cook for an additional 5 minutes.
5. 5.
   Pour the beef broth into the skillet and simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled pastry dough into a large circle, about 1/4 inch thick.
8. 8.
   Transfer the rolled-out pastry to a baking sheet lined with parchment paper.
9. 9.
   Spoon the cooled filling onto one half of the pastry circle, leaving a border around the edges.
10. 10.
    Fold the other half of the pastry over the filling and press the edges together to seal. Crimp the edges with a fork to create a decorative pattern.
11. 11.
    Cut a few slits on the top of the pastry to allow steam to escape during baking.
12. 12.
    Bake the Cornish Pasty Pirog in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results in the filling.
• Potatoes — Make sure to dice the potatoes into small, even pieces to ensure they cook through in the filling.
• Carrots — Similarly, dice the carrots into small pieces to ensure they are tender in the final dish.
• Onions — Finely chop the onions to ensure they cook evenly and add flavor to the filling.
• Vegetable oil — Use a neutral-tasting vegetable oil, such as canola or sunflower oil, for cooking the filling.

Tips & Tricks

• For a vegetarian version, replace the beef with mushrooms and add extra vegetables like bell peppers and peas.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the Cornish Pasty Pirog with a side of tangy tomato chutney for an extra burst of flavor.
• If you prefer a lighter pastry, you can use a puff pastry instead of the traditional shortcrust pastry.
• Leftover Cornish Pasty Pirog can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Cornish Pasty Pirog warm as a main course. It pairs well with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

To present the Cornish Pasty Pirog, place it on a serving platter and garnish with a sprinkle of fresh herbs, such as parsley or thyme. The golden-brown crust and the steam escaping from the slits will make it an enticing centerpiece for any table.