Pirok ~ Russian Salmon Pie

Pirok ~ Russian Salmon Pie

I had trouble imagining this dish—I had guessed it would be disgusting, potentially, or actually excellent, but I didn’t think it would end up in the “very good, but not worth the calories” camp. I love salmon and I love pies, and salmon and brown rice is always good. But cabbage, mushrooms, and vinegar? Actually, that part came out pretty tasty, too.

I used this recipe for the puffed pastry—I made my own to avoid hydrogenated oils in the store-bought kind, but, man, the homemade kind comes out so much better anyway. (Just for reference if you want to try it and you’re an American reader— roughly two cups of flour is about the same as 250 grams). Although the crust was supreme, I think the best thing I’ve gotten out of that recipe is the rolling pin technique for pie crusts—which is to start at one end and just keep rolling the whole thing out that way. I’ve never been able to get a dough as thin as this one previously.

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Join me as I generate random coordinates on the planet and attempt to learn to cook those regions' cuisines.

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