Pirukad

Pirukad Recipe from Estonia - Delicious Meat and Onion Pastries

Region / culture: Estonia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 12

Introduction

Pirukad are traditional Estonian pastries filled with a savory mixture of meat, onions, and hard-boiled eggs. These delicious hand-held treats are perfect for a snack or light meal.

History

Pirukad have been a staple in Estonian cuisine for centuries. Originally made with simple ingredients that were readily available, these pastries were a convenient and portable meal for farmers and laborers working in the fields.

Ingredients

Dough

0.5 cup of butter
1 egg
5 tbsp of sour cream
2.5 cups of flour

Filling

2 cups of chopped cooked meat
1 chopped onion
1 tbsp of butter
1 hard-boiled egg
salt and pepper to taste

How to prepare

Mix all the dough ingredients well and knead it by hand, then refrigerate it for an hour.
Fry the chopped onion in butter and make cubes of egg.
Combine the fried onion, meat, egg, salt, and pepper.
Sprinkle flour over the counter or pastry board. Roll out the dough evenly into a thin layer (rectangle).
Along one edge, place teaspoons of filling 4 inches from the edge and four inches apart, then fold over the dough to cover the filling.
Cut out semi-circles of filled dough with the edge of a cutter, and pinch the open edges tightly together to prevent the filling from coming out.
Brush the top and edges of the pastries with lightly beaten egg.
Bake at 350°F (177°C) on a greased sheet until light brown.
Keep the baked pastries in a bowl, covered with a towel, to keep the crusts soft.

Variations

Try using different types of meat such as chicken or pork for the filling.
Add grated cheese to the filling for a cheesy twist.
Experiment with different seasonings such as paprika or garlic for added flavor.

Cooking Tips & Tricks

Make sure to refrigerate the dough before rolling it out to ensure it is easy to work with.

- Be sure to pinch the edges of the pastries tightly to prevent the filling from leaking out during baking.

- Brushing the pastries with beaten egg before baking will give them a beautiful golden color.

Serving Suggestions

Pirukad can be served as a snack or light meal on their own, or paired with a side salad for a more substantial meal.

Cooking Techniques

Be sure to roll out the dough evenly to ensure the pastries bake evenly.

- Pinch the edges of the pastries tightly to prevent the filling from leaking out during baking.

Ingredient Substitutions

You can use margarine or vegetable oil as a substitute for butter in the dough.

- If you don't have sour cream, you can use yogurt as a substitute.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the pastries just before baking. Store the assembled pastries in the refrigerator until ready to bake.

Presentation Ideas

Serve Pirukad on a platter with a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pirukad pair well with a side salad, pickles, or a cup of soup.

Storage and Reheating Instructions

Store leftover Pirukad in an airtight container in the refrigerator. To reheat, place in a preheated oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Pirukad contains approximately 300 calories.

Carbohydrates

Each serving of Pirukad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pirukad contains approximately 15 grams of fats.

Proteins

Each serving of Pirukad contains approximately 10 grams of proteins.

Vitamins and minerals

Pirukad are a good source of iron, vitamin B12, and selenium.

Alergens

Pirukad contain wheat, eggs, and dairy.

Summary

Pirukad are a delicious and satisfying snack that provide a good balance of carbohydrates, fats, and proteins. They are also a good source of iron and vitamin B12.

Summary

Pirukad are a delicious and satisfying Estonian pastry filled with a savory mixture of meat, onions, and hard-boiled eggs. Perfect for a snack or light meal, these hand-held treats are sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Marta in her quaint little village in Estonia. Marta was known for her incredible cooking skills, and I was always in awe of the delicious dishes she would whip up in her cozy kitchen.

On this particular day, Marta invited me to help her make a traditional Estonian dish called Pirukad. I had never heard of it before, but Marta assured me that it was a family recipe that had been passed down for generations. As we gathered the ingredients and started to prepare the dough, Marta began to tell me the story of how she learned to make Pirukad.

She explained that the recipe had been handed down from her grandmother, who had learned it from her own mother. As a young girl, Marta had spent many hours in the kitchen watching her grandmother cook, absorbing all of her techniques and secrets. It was during these moments that she fell in love with the art of cooking and developed a passion for preserving her family's culinary traditions.

Marta's grandmother was a skilled cook who had a deep appreciation for using fresh, local ingredients in her dishes. She believed that the key to creating delicious food was to put love and care into every step of the cooking process. Marta remembered how her grandmother would knead the dough for Pirukad with such precision and attention to detail, making sure that it was perfectly smooth and elastic before rolling it out.

As we continued to work on the Pirukad together, Marta shared with me some of the memories she had of cooking with her grandmother. She told me about the laughter and chatter that would fill the kitchen as they worked side by side, the delicious aromas that would waft through the air as the dishes cooked, and the joy that came from sharing their creations with family and friends.

Marta's grandmother had always emphasized the importance of passing down recipes and cooking traditions to the next generation. She believed that food was a powerful way to connect with loved ones and create lasting memories. Marta had taken those lessons to heart and had made it her mission to preserve her family's culinary heritage for future generations.

As we pulled the Pirukad out of the oven and savored the first bite, I felt a deep sense of gratitude for the opportunity to learn this recipe from Marta. It was more than just a dish – it was a piece of Estonian history, a link to the past that connected us to our ancestors and their stories.

I knew that I would carry this recipe with me for the rest of my life, passing it down to my own children and grandchildren one day. I would tell them about the day I learned to make Pirukad from my dear friend Marta, and I would share with them the love and tradition that had been woven into every delicious bite.

As I sat at the table with Marta, enjoying our meal together, I couldn't help but smile as I thought about the generations of women who had come before us, each one adding their own special touch to this timeless recipe. It was a reminder of the power of food to connect us to our roots and bring us closer to the ones we love.

And so, as I finished my last bite of Pirukad and thanked Marta for teaching me this cherished recipe, I knew that I had gained more than just a new dish to add to my repertoire – I had gained a deeper understanding of the role that food plays in keeping our traditions alive and honoring the legacy of those who came before us.