Piróg Biłgorajski with a Nouvelle Twist

Ingredients

In this Nouvelle cuisine adaptation, the traditional Piróg Biłgorajski is elevated to new heights. The original recipe typically features a heavier filling and a thicker pastry crust. However, in this modern twist, the filling is made lighter and more refined, incorporating delicate flavors and a touch of cream. The pastry layers are also made thinner, resulting in a more delicate and elegant presentation. We alse have the original recipe for Piróg Biłgorajski, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) 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
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 8 ounces (225g) lean ground beef 8 ounces (225g) lean ground beef
• 8 ounces (225g) ground chicken or turkey 8 ounces (225g) ground chicken or turkey
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips 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 ball, 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 chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef and ground chicken or turkey to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
5. 5.
   Stir in the heavy cream, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. 7.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle. Cut the dough into smaller rectangles, approximately 4x6 inches in size.
8. 8.
   Spoon a generous amount of the cooled filling onto one half of each rectangle, leaving a border around the edges. Fold the other half of the dough over the filling and press the edges together to seal.
9. 9.
   Place the filled pastries onto the prepared baking sheet. Brush the tops with beaten egg wash.
10. 10.
    Bake for 25-30 minutes, or until the pastries are golden brown and crispy.
11. 11.
    Remove from the oven and let the Piróg Biłgorajski cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and chicken/turkey — Ensure the meat is cooked thoroughly to avoid any food safety risks.
• Pastry dough — Handle the dough gently to maintain its flakiness. Avoid overworking the dough, as it may result in a tougher texture.
• Cream — If you prefer a dairy-free option, you can substitute the heavy cream with a non-dairy alternative such as coconut cream or cashew cream.

Tips & Tricks

• For a vegetarian version, replace the meat with a mixture of sautéed mushrooms, spinach, and feta cheese.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Serve the Piróg Biłgorajski with a side of fresh salad greens for a refreshing contrast.
• These pastries can be prepared in advance and reheated in the oven for a quick and delicious meal.
• If you prefer a lighter pastry, you can use phyllo dough instead of making the dough from scratch.

Serving advice

Serve the Piróg Biłgorajski warm as a main course accompanied by a side salad or roasted vegetables. Alternatively, cut the pastries into smaller portions and serve as an elegant appetizer for a dinner party or special occasion.

Presentation advice

Arrange the Piróg Biłgorajski on a platter, garnished with fresh herbs such as parsley or thyme, to enhance its visual appeal. The golden-brown pastries with their delicate layers will be a feast for the eyes.