Filled Baltic Pies Recipe

Experience the heartwarming flavors of the Baltic region with our Filled Baltic Pies recipe. These delectable hand-held pastries, known as “Pirukad” in Estonia, are a cherished culinary tradition. Picture a flaky, golden crust enveloping a savory filling of ground meat, mashed potatoes, carrots, and aromatic spices – it’s a symphony of taste in every bite.

Perfect for family dinners or picnics, these pies are both comforting and convenient. The buttery pastry, combined with the hearty filling, creates a satisfying meal that transports you to the charming streets of the Baltic coast.

In just a few simple steps, you can recreate this Baltic classic at home, filling your kitchen with the enticing aroma of freshly baked pies. Explore our easy-to-follow recipe and discover why Filled Baltic Pies are a beloved favorite in Baltic and Scandinavian cuisine.

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup sour cream
• 1/2 tsp salt

For the Filling

• 1 lb ground beef or pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups boiled potatoes, mashed
• 1 cup boiled carrots, grated
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp paprika

Instructions

For the Dough

1. In a bowl, mix together the all-purpose flour and salt.
2. Add the cold, diced butter to the flour mixture. Utilizing a pastry cutter or your fingertips, incorporate the butter into the flour until the mixture takes on the texture of coarse crumbs.
3. Stir in the sour cream and mix until the dough starts to come together.
4. Transfer the dough onto a lightly floured surface and gently knead it until it forms a smooth ball. Cover the dough with plastic wrap and place it in the refrigerator for a minimum of 30 minutes.

For the Filling

1. In a frying pan, warm a small amount of oil over medium heat. Add the finely chopped onion and garlic, and cook until they turn translucent.
2. Add the ground meat and cook until it’s browned and cooked through. Break it into small crumbles as it cooks.
3. Stir in the mashed potatoes, grated carrots, dried thyme, paprika, salt, and pepper. Cook for a few more minutes until the mixture is well combined and heated through. Remove from heat and let it cool slightly.

Assembly

1. Before you begin, preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Take the chilled dough and roll it out on a floured surface into a large, thin rectangle, about 1/8 inch thick.
3. With a circular cookie cutter or a glass, create round shapes by cutting through the dough. Place a spoonful of the meat and vegetable filling in the center of each circle.
4. Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal them tightly. You can also make a decorative edge by twisting the dough with your fingers.
5. Place the filled pies on the prepared baking sheet.

Baking

1. Brush the tops of the pies with a beaten egg or a bit of milk to give them a golden color when baked.
2. Bake in the preheated oven for about 20-25 minutes, or until the pies are golden brown and crispy.

Serving

1. Once baked, let the Filled Baltic Pies cool for a few minutes before serving. They are delicious when served warm.

Recipe Variations

1. Vegetarian Option: Replace the meat with a mixture of mushrooms, spinach, and feta cheese for a delicious vegetarian version.
2. Seafood Twist: Swap out the meat for a combination of smoked salmon and cream cheese for a Baltic-inspired seafood pie.
3. Sweet Filled Pies: Use a sweet pastry dough and fill it with fruit preserves or Nutella for a delightful dessert variation.

How to Store

• Refrigeration: To refrigerate Filled Baltic Pies, place them in an airtight container or wrap them tightly in plastic wrap, then store them in the refrigerator for up to 3 days.
• Freezing: For freezing, arrange the pies on a baking sheet and freeze until firm. Once frozen, transfer them to a zip-top freezer bag or an airtight container. Label with date and freeze for up to 2 months.

How to Reheat

• Oven Reheating: To reheat in the oven, preheat to 350°F (175°C), place the frozen or refrigerated pies on a baking sheet, and bake for about 15-20 minutes until they’re heated through and the crust is crisp.
• Microwave Reheating: For a quick microwave reheat, place a refrigerated pie on a microwave-safe plate, cover it with a damp paper towel, and microwave in 30-second intervals until hot.
• Stove Reheating: On the stove, warm a refrigerated pie in a non-stick skillet over medium-low heat, flipping occasionally until it’s heated throughout and the crust is crispy again.

What To Serve With Filled Baltic Pies

1. Cucumber Salad: A refreshing cucumber salad with dill and sour cream complements the savory pies.
2. Sauerkraut: The tangy and crunchy sauerkraut provides a nice contrast to the rich pies.
3. Lingonberry Jam: A dollop of lingonberry jam adds a sweet and tart element to your meal.
4. Pickles: Pickled vegetables like gherkins or pickled mushrooms make for great side dishes.
5. Mashed Potatoes: If you can’t get enough potatoes, serve these pies with a side of creamy mashed potatoes.
6. Beet Salad: A colorful beet salad with a vinaigrette dressing adds a healthy and vibrant touch to your plate.

Why You’ll Love This Recipe

1. Hearty and Flavorful: Filled Baltic Pies are bursting with savory flavors that warm your heart and soul.
2. Perfect for Any Occasion: Whether it’s a family dinner or a casual gathering, these pies are a versatile crowd-pleaser.
3. Homemade Goodness: Making them from scratch allows you to control the quality of ingredients.
4. Freeze for Later: Prepare a batch and freeze some for those busy days when you need a quick and satisfying meal.

Conclusion

Filled Baltic Pies offer a delightful taste of Baltic cuisine with their hearty fillings wrapped in golden, flaky pastry. Perfect for a cozy family dinner or a picnic, these pies are sure to satisfy your taste buds. Give them a try, and you’ll be transported to the charming streets of the Baltic region with every bite.

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