AI-generated image
Pirog s gribami
Mushroom pie
Pirog s gribami (Пирог с грибами): closed yeast pie with forest mushrooms, onion and rice
RussianIn Arkhangelsk and the villages along the Northern Dvina, where autumn means weeks of mushroom picking, a big closed yeast pie filled with mushrooms, onion and rice is baked for name days and for the table after a funeral or wake. Under a soft golden crust the filling is savoury and juicy with dill and butter. Buy wild mushrooms from a reliable source only; a mix of chestnut and dried porcini works anywhere. The common mistake is a hot, wet filling, which melts the dough and leaves a soggy base. Chef's tip: cook the filling until the pan is dry, then let it cool completely before you fill the pie.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the dough
- 1 cup lukewarm milk
- 1 tbsp sugar
- 1 egg
- 2 ⅛ oz melted butter
- 1 tsp salt
- 1 ⅛ lb strong white flour
For the filling
- ½ oz dried porcinisoaked in 100 ml hot water
- 1 ⅜ oz butter
- 2 onionschopped
- 1 ⅓ lb forest or chestnut mushroomschopped
- 7 oz cooked rice
- 3 tbsp dillchopped
- 1 tsp salt
- ½ tsp black pepper
To glaze
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Whisk 1 cup lukewarm milk, ¼ oz fast-action dried yeast and 1 tbsp sugar, then add 1 egg, 2 ⅛ oz melted butter, 1 tsp salt and 1 ⅛ lb strong white flour. Knead for 8–10 minutes until smooth and springy.
10 minStep 2: Cover and leave somewhere warm for about 1 hour until doubled in size.
60 minStep 3: Meanwhile, lift ½ oz dried porcini from their water and chop. Melt 1 ⅜ oz butter and fry 2 onions for 6 minutes until soft, then add 1 ⅓ lb forest or chestnut mushrooms and porcini with the strained soaking liquid. Cook over a high heat for 12–15 minutes until all the liquid has gone and the mushrooms are browned.
20 minStep 4: Mix in 7 oz cooked rice, 3 tbsp dill, 1 tsp salt and ½ tsp black pepper and leave to cool completely.
30 minStep 5: Heat the oven to 375°F (350°F fan). Divide the dough into two pieces, one slightly larger. Roll the larger one to line a greased 30 cm tray or round tin, spread the filling, cover with the second sheet and pinch the edges together tightly. Prick a hole in the centre for steam.
10 minStep 6: Leave the pie to rise for 15 minutes, then brush with 1 beaten egg.
15 minStep 7: Bake for 30–35 minutes until deep golden and the base sounds hollow when tapped. Cover with a clean tea towel for 10 minutes to soften the crust before slicing.
35 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 10 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pirog s gribami take?
- About 150 minutes in total: 40 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of lukewarm milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish