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Pirukad lihaga
Estonian Meat Pies
Pirukad are small, savory pastries filled with seasoned meat. They are a popular snack and appetizer in Estonia, often made with a simple, buttery dough and a flavorful ground meat filling.
🧂 Ingredienser
- 2 cups All-purpose flour
- 0.5 cup Cold unsalted butter(cubed)
- 0.5 tsp Fine sea salt
- 0.5 tsp Sugar
- 0.33 cup Sour cream
- 1 large Egg yolk
- 1 tbsp Ice water(as needed)
- 1 tbsp Olive oil
- 1 small Yellow onion(finely diced)
- 0.5 pound Ground pork
- 0.25 pound Ground beef
- 0.5 tsp Black pepper(freshly ground)
- 0.5 tsp Caraway seeds(lightly crushed)
- 0.5 tsp Dried marjoram
- 0.5 tsp Smoked paprika
- 0.5 tsp Kosher salt
- 0.25 cup Fresh parsley(finely chopped)
- 1 large Egg(beaten, for egg wash)
👨🍳 Fremgangsmåte
- 1
For the dough: In a large bowl, combine flour, salt, and sugar. Cut in cold butter with fingertips until mixture resembles coarse crumbs. Add sour cream and egg yolk, stirring until dough just comes together. Add ice water, 1 tsp at a time, if needed. Knead briefly on a lightly floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.
- 2
For the filling: Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add ground pork and beef, breaking up the meat. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat.
- 3
Stir in black pepper, caraway seeds, marjoram, smoked paprika, and kosher salt. Cook for 1 minute more. Remove from heat, let cool slightly, and stir in fresh parsley.
- 4
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Divide chilled dough into 12 equal portions. Roll each portion into a circle about 4-5 inches in diameter.
- 5
Place about 1-2 tablespoons of meat filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch edges to seal and crimp with a fork.
- 6
Place the sealed pies on the prepared baking sheet. Brush the tops with beaten egg wash. Bake for 18-22 minutes, or until golden brown and crisp.
- 7
Let cool on a wire rack for at least 10 minutes before serving.
💡 Profesjonelle tips
- ✓Ensure the dough is well-chilled for easier handling.
- ✓Don't overfill the pies, as this can make them difficult to seal.
- ✓For a crispier crust, you can prick the bottom of the pies with a fork before filling.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Use a different meat filling, such as lamb or a vegetarian mushroom and lentil mixture.
- Add a pinch of chili flakes to the filling for a bit of heat.
- Brush with milk instead of egg wash for a softer crust.