Piróg Biłgorajski - Traditional Polish Pastry

Ingredients

• For the crust: For the crust:
• 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 (57g) lard, cold and cubed 1/4 cup (57g) lard, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 pound (450g) ground meat (beef, pork, or a combination) 1 pound (450g) ground meat (beef, pork, or a combination)
• 1 cup (150g) sauerkraut, drained and chopped 1 cup (150g) sauerkraut, drained and chopped
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold butter and lard. Using your fingertips or a pastry cutter, cut the fats 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 disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a skillet, cook the ground meat over medium heat until browned. Add the onions and garlic, and cook until softened.
4. 4.
   Add the sauerkraut, mushrooms, thyme, paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
7. 7.
   Transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
8. 8.
   Spoon the cooled filling into the crust, spreading it evenly.
9. 9.
   Roll out the remaining dough and cut it into strips. Create a lattice pattern on top of the filling by weaving the strips over and under each other.
10. 10.
    Trim any excess dough and crimp the edges to seal the pie.
11. 11.
    Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
12. 12.
    Allow the Piróg Biłgorajski to cool for a few minutes before serving. Slice and enjoy!

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut under cold water before chopping to reduce its tanginess.
• Lard — If you can't find lard, you can substitute it with an equal amount of butter or vegetable shortening.
• Ground meat — A combination of beef and pork adds a nice flavor to the filling, but you can use either one if preferred.
• Paprika — Opt for Hungarian paprika for a more authentic taste.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or textured vegetable protein (TVP).
• Serve Piróg Biłgorajski with a dollop of sour cream or yogurt for added creaminess.
• Make mini versions of Piróg Biłgorajski by using a muffin tin and cutting the dough and filling into smaller portions.
• Experiment with different herbs and spices in the filling, such as marjoram or caraway seeds, to add your own twist to the recipe.
• Leftover Piróg Biłgorajski can be reheated in the oven for a few minutes to regain its crispness.

Serving advice

Piróg Biłgorajski is best served warm, allowing the flavors to fully develop. Cut it into slices and serve as a main course alongside a fresh green salad or pickled vegetables.

Presentation advice

To enhance the presentation of Piróg Biłgorajski, sprinkle some fresh herbs, such as parsley or dill, on top before serving. The vibrant green color will add a pop of freshness to the golden-brown crust.