Blinchaty Pirog
Submitted by GKO755
Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.
YIELD
6 servingsPREP
45 minCOOK
15 minREADY
60 minThis is the kind of dish that makes the whole table go quiet for a second before everyone digs in. Blinchaty pirog is a traditional Russian crepe cake, but savory.
Thin, dill-flecked crepes get stacked with a rich filling of ground beef braised with mushrooms, red wine, tomato paste, and a whisper of cayenne. Cottage cheese stirred in at the end adds a creamy tang that ties everything together.
Slice it like a cake at the table and spoon the cool yogurt-dill sauce over each wedge. The contrast of warm, meaty layers against that bright, herby sauce is something special.
Pro Tips
- Let the crepe batter rest a full 30 minutes so the flour hydrates and the crepes come out thin and supple
- Use a well-seasoned cast iron skillet or crepe pan for the thinnest, most even results
- Assemble the pirog just before serving so the crepes stay distinct and don’t get soggy
- Strain the yogurt through cheesecloth for a thicker, more luxurious sauce
Ingredients
Directions
In a wok or large skillet sauté in 1 tablespoon oil, onion and garlic til onion is clear.
Remove and set aside.
Brown ground beef and add 3 teaspoon tomato paste.
When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill.
Add arrowroot dissolved in water to thicken. Squeeze in some lemon juice and sprinkle with cayenne.
Place in warm oven until needed and just before using, add cottage cheese.
CREPES: Blend all ingredients except oil and let stand 30 minutes before using.
Pour oil into crepe pan, swoosh around and pour remainder into batter.
Make 1 large pancake covering one side with branches of fresh dill or sprinkle with dried dill.
Turn and cook and remove. Make other large pancakes until batter is gone.
SAUCE: Combine ingredients and serve over combined dish.
TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake.
Place another pancake on top, then meat, then pancake, etc. until finished.
Top with dilled pancake and serve with sauce on the side.
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