Conventional Russian Meat Pies

The particular Russian meat pie is a favorite for many family and they are better called “pirog”. The meat pies are popular in Russia and other surrounding countries. The stuffed pastry is now 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 taste so delicious. Cream cheese or butter crust can be used. The pies can be the cabbage filled or the mushroom filled version. The pastry can be served to the guests at the celebration. Kids love to have their favorite cake at the birthday party or even can be offered during the meals.

What make the pies unique are the different fillings.
When you have almost any inquiries about wherever along with the best way to use rong nho, you’ll be able to e-mail us at our site.
The fillings are either shallow fried or baked, sometimes chopped hard boiled eggs are used as the filling. 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.

You can find 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 is fried into its own juice until it turns brown. Then celery, onion, celery, garlic and mushrooms are grinded in the food processor. 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, sodium, 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. Dense slurry needs to be prepared – a peeled and cut potato mixed with water is crushed in the foods processor. The meat vegetable mix is then added to the slurry and cooked for about 3 to 5 mins. The mixture is stirred properly until it becomes well thickened. Salt is added. The bowl using the mixture is removed from the heat as well as the filling is allowed to cool. The particular filling so prepared can also be refrigerated in a zip lock bag plus kept for several days.

The curry pans are prepared with the crust and after that the pies are filled with the particular meat mixture. A second crust is usually applied on the top. The whole pie is definitely then baked at the temperature of 375 degrees for 15 minutes and after that heat is reduced to 350 degrees and kept for about half an hour. After the baking is finished the Russian meat pies can be served warm along with a sour cream.

Leave a Reply

Your email address will not be published. Required fields are marked *