Traditional Russian Meat Pies
The Russian meat pie is a favorite for many family and they are better referred to as “pirog”. The meat pies are usually popular in Russia and other nearby countries. The stuffed pastry has become eaten in many parts of the world. There are also another name for the smaller European pies -“Piroshki”. The meat pies are available in different versions and they flavor so delicious. Cream cheese or butter crust can be used. The pies can be the cabbage filled or the mushroom filled version. The pastry could be served to the guests at the party. Kids love to have their favorite curry at the birthday party or even can be offered during the meals.
What make the pies unique are the different fillings. The fillings are either shallow fried or baked, sometimes chopped tough boiled eggs are used as the filling.
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The traditional Piroshki use different types of filings for the pies. Mashed potatoes combined with green onion and dill, rice mixed with boiled eggs and dill, chopped boiled meat and onions, cabbage, mushrooms along with onions plus occasionally carrot are the different filling options used for preparing pies.
There are different kinds of recipes available for the Russian meat pies. You need to have the perfect recipe to build the pie for your visitor. Here we provide you a recipe to get meat pies.
The meat can be fried into its own juice till it turns brown. Then carrots, onion, celery, garlic and mushrooms are grinded in the food processor chip. The vegetables are then added to the meat and the whole blend is allowed to fry. A little bit of olive oil can be added to the mixture if it becomes too dry. Spices, salt, sauces, simmer and herbs are added to the mixture after the vegetables are softened and then the bowl is covered. Occasional stirring is needed for 20 to 30 minutes. Thick slurry needs to be prepared – the peeled and cut potato combined with water is crushed in the food processor. The meat vegetable combination is then added to the slurry and cooked for about 3 to 5 a few minutes. The mixture is stirred nicely until it becomes well thickened. Salt is added. The bowl with the mixture is removed from the heat and the filling is allowed to cool. The filling so prepared can also be refrigerated in a zip lock bag plus kept for several days.
The quiche pans are prepared with the crust and after that the pies are filled with the meat mixture. A second crust is usually applied on the top. The whole pie is then baked at the temperature associated with 375 degrees for 15 minutes then heat is reduced to 350 degrees and kept for about 30 minutes. After the baking is finished the European meat pies can be served comfortable along with a sour cream.