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Recipe
Piróg Biłgorajski with a Nouvelle Twist
Elevating the Traditional Piróg Biłgorajski: A Nouvelle Cuisine Delight
4.4 out of 5
Indulge in the exquisite flavors of Piróg Biłgorajski with a Nouvelle twist. This modern adaptation of the traditional Polish dish combines delicate layers of pastry filled with a savory mixture, creating a culinary masterpiece that will delight your taste buds.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Low-carb, High-protein, Dairy-free (if using a non-dairy cream substitute), Nut-free, Sugar-free
Allergens
Wheat (gluten), Dairy (if using cream)
Not suitable for
Vegetarian, Vegan, Gluten-free, Paleo, Keto
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.
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
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1 tablespoon olive oil 1 tablespoon olive oil
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1 small onion, finely chopped 1 small onion, finely chopped
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1 garlic clove, minced 1 garlic clove, minced
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8 ounces (225g) lean ground beef 8 ounces (225g) lean ground beef
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8 ounces (225g) ground chicken or turkey 8 ounces (225g) ground chicken or turkey
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried rosemary 1 teaspoon dried rosemary
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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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.
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3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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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.
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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.
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6.Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
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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.
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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.
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9.Place the filled pastries onto the prepared baking sheet. Brush the tops with beaten egg wash.
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10.Bake for 25-30 minutes, or until the pastries are golden brown and crispy.
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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.
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