Wednesday, December 27, 2006

Seenepirukad or hundred tiny mushroom pies

There's a young man in Argentina who knows the perfect pronounciation for two Estonian words. One of them is 'sünnipäevakringel' and the other is 'seenepirukad'. The first is a large sweet yeast kringel served for birthdays, and the other means 'mushroom pies/pierogi'. He really liked both of them, so he made a special effort and learned these two words, enabling him to ask for them. That's quite an accomplishment, as it's not the easiest language to master, apparently..

This Argentine guy said that these remind him of empanadas. I don't know about that - these are as Estonian to me as you can get. You can make one large pie (in which case you call it 'seenepirukas', of course:) or medium-sized ones. I like to make them small (as you could figure from the title of this post), so you could finish them in two-three bites. That's a lot of extra work, as small dough circles are more fiddly to fill and pinch (and as you can see from the picture, I could still improve my pinch-the-edges-technique, even after all these years). The soft yeast dough encases a flavoursome and salty mushroom filling, which I simply adore..

The picture below is taken in early November (I mentioned making these during my apple cake season) . I've made them a few times since. Most recently I served them at a party last Thursday, when I used half of the dough for small Turkish lamb and pomegranate 'pizzas' - I'll write about these scrumptious things soon..

And yes, you need to knead this dough. I know that every self-respecting food blogger has recently been at least trying to make the new wonderbread that you don't have to knead. I haven't and as I find kneading dough rather relaxing, I doubt if I will..

Seenepirukad or wild mushroom pies, Estonian style
(Seenepirukad pärmitainast)
Adapted from Eesti rahvatoite by Silvia Kalvik (1981)



Dough:
500 ml lukewarm milk
25 grams fresh yeast
a generous pinch of sugar
1 tsp salt
2 to 3 Tbsp butter, softened
1.2 to 1.5 litres plain flour

Filling:
300-400 ml chopped mushrooms (if using salted mushrooms, then soak first)
1 Tbsp butter
1 small onion, minced
sour cream
salt
dill, either fresh or dried

First make the dough. Crumble the fresh yeast into a large warm bowl, add the sugar and let it stand for 5 minutes, stirring through, until the yeast 'melts'. Add milk, salt, most of the flour and stir until combined. Knead in the soft butter, adding more flour, if necessary. Knead for 5-10 minutes, depending on your patience. You should end up with a soft dough that doesn't stick too much onto your hands. Cover the bowl with a cling film and leave to double in size in a warm draught-free place. That should take about an hour. (If you're not ready to bake after an hour, then knock the dough back when it has rised and leave to rise again for a bit more).

For the filling, chop the mushrooms finely and fry in melted butter together with the chopped onions for about 5 minutes. Cool, add some sour cream to combine (a Tbsp or two is enough, you don't want the filling to be too wet). Season with salt - the amount depends on whether you're using fresh or salted mushrooms - and lots of dill.

When ready to bake, then take about a third of the dough at a time, and roll it out on a floured tabletop until about 3 mm thick. Cut out small circles (I use a 5 cm glass), put about a teaspoonful of filling in the middle*, and pinch the edges firmly together, so you have half-moon shaped pies.

Put onto a baking sheet, brush with egg and bake at 200C for 15 minutes, until the pies are lovely golden brown. Transfer to a metal rack to cool. If you prefer your pierogi really soft, then cover with a clean towel to keep the moisture in the pies.

* If you have some mushroom filling left over, then add some extra sour cream and use as a salad on crostini or vol-au-vents or on rye bread.

10 comments:

Kalyn said...

Very interesting. I think they sound delicious.

ilva said...

Pille-these sound excellent!

joey said...

These look so so good! You know I love mushrooms and all your posts of them (especially the chanterelle posts) :)

It's quite difficult to find fresh yeast here...can I substitute instant? And if so how much?

Anonymous said...

Pille... you are too good at making tiny beauties.....

Chloe said...

this is seriously yummy!
missed you! have a wonderful new year.

Paz said...

Oh, wow! I'd love a taste!

HAPPY NEW YEAR!

Best,
Paz

Anonymous said...

These sound so delicious!

I have one question about the filling - you said to use 300-400 ml of chopped mushroom. I suppose it should read 300-400gr of mushrooms? Hope you can verify this!

Thanks

Elise said...

Oh, anything with mushrooms in it has my vote, especially wild mushrooms. Sounds like a great snack for a bunch of people.

Pille said...

Kalyn - thanks!

Ilva - and they tasted so, too!

Joey - I do indeed:) Yes, you can use instant yeast. I cannot give you exact quantities, as it depends on the brand of dried yeast you're using, but the packet should usually tell how to substitute.

Anon. - thank you!

Chloe- I've missed you blogging about food, too:)

Paz - happy new year to you, too!

White Poplar - I indeed measure mushrooms for these pies 'visually' - about 1,5 cups chopped cooked wild mushrooms (I used mushrooms I had picked, cooked and pickled myself). I imagine if you use 300-400 grams cultivated mushrooms, chop and 'wilt' them on a frying pan, you end up with about the same amount. Hope that helps..

Elise - thank you for commenting! I'm with you on wild mushrooms - I can't get enough of them!

Melissa said...

Hi I meant to post this comment a while ago but I only remembered today. I ate empanadas in Argentina (on my honeymoon!) and I picked up an Argentinian cookery book. I haven't made them myself but thought you might like the recipe for comparison. They can be baked or fried and are just like mini Cornish pasties. Different fillings are used in different regions/neighbourhoods - beef, chicken, cheese, fish...

The recipe is:

Frying Dough:
3 cups plain flour, 1 cup short fine pork lard, 1 egg lightly beaten, 4 TBS lightly salted water

Work together lard and flour, stir in egg and mix. Gradually add water, knead to soft dough and let rest for 30 mins. Roll out to 0.25 cm thick. Cut out circles of 10 or 15 cm diameter. Fill with 1 TBS cooked filling. Wet border with water and fold over in half, pressing edge together with fork.

Beef filling:
500g lean cubed beef, 2 large onions finely chopped, 2 spring onions finely chopped, 2 tbs flour, 1 tbs paprika, 1/2 cup stock, salt, peppper, oregano, 2 tbs raisins, 2tbs chopped green olives, 3 chopped hard boiled eggs

Brown onion, then beef, add flour and stir until browned. Add spring onions, paprika, stock, bring to boil and cook for 5 mins. Season. Let cool and add olives and eggs.