Russian Pirog with a Twist

Ingredients

• For the crust: For the crust:
• 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 (120g) sour cream 1/2 cup (120g) sour cream
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• 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 (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 26g (Saturated Fat: 13g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

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 cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Add the sour cream to the flour mixture 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, cook the ground beef over medium heat until browned. Add the chopped onion, sliced mushrooms, minced garlic, dried thyme, dried dill, salt, and pepper. Cook until the onions are translucent and the mushrooms are tender. Remove from heat and let the filling cool.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a large circle, about 1/4 inch thick.
6. 6.
   Transfer the rolled-out dough to a greased baking dish, allowing the edges to hang over the sides.
7. 7.
   Spoon the cooled filling onto the dough in an even layer.
8. 8.
   Fold the edges of the dough over the filling, creating a rustic crust.
9. 9.
   Brush the crust with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Ground beef — Choose lean ground beef for a healthier option and cook it until browned for maximum flavor.

Tips & Tricks

• For a vegetarian version, substitute the ground beef with a mixture of cooked lentils and mushrooms.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the Pirog warm with a dollop of sour cream on top for added richness.
• Leftover Pirog can be refrigerated and reheated in the oven for a delicious next-day meal.
• Feel free to add grated cheese on top of the filling before folding the crust for an extra cheesy twist.

Serving advice

Serve the Russian Pirog as a main dish accompanied by a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as dill or parsley, on top of the Pirog before serving. The golden-brown crust and the savory filling will make for an inviting and appetizing dish.