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{"id":44,"date":"2015-02-26T21:24:00","date_gmt":"2015-02-26T21:24:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/02\/osterreichische-pirozhki-austrian-pirozhki\/"},"modified":"2015-02-26T21:24:00","modified_gmt":"2015-02-26T21:24:00","slug":"osterreichische-pirozhki-austrian-pirozhki","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2015\/02\/26\/osterreichische-pirozhki-austrian-pirozhki\/","title":{"rendered":"\u00d6sterreichische Pirozhki | Austrian Pirozhki"},"content":{"rendered":"<p>Trotz politischen Zwiespalts nutzte ich das Auslandssemester in Finnland dazu einen 1-w\u00f6chigen Abstecher nach Russland zu machen. Dabei wurde ich sehr von der Restaurant-Kultur in St.Petersburg und der russischen K\u00fcche im allgemeinen \u00fcberrascht.<br \/>Daher widme ich dieses Rezept der russischen K\u00fcche und habe es geschmacklich an sie angepasst.<br \/>Um den Titel etwas bildhafter zu gestalten wurde das Rezept zwar nach Pirozhki benannt, der Teig wurde aber von den typisch \u00f6sterreichischen Polsterzipf entwendet.<\/p>\n<div>\n<div itemprop=\"ingredient\">\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\"><br \/><\/span><\/span><\/span><\/h3>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Zutaten (4 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: hoch<\/i><\/span><\/h4>\n<p><a href=\"http:\/\/3.bp.blogspot.com\/-trO8JDYHLqw\/VO9_iGY3R6I\/AAAAAAAADrE\/M-M3BNTDNgs\/s1600\/RussischePolsterzipfWeb.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" alt=\"Austrian Pirozhki with Russian beetroot dip\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-trO8JDYHLqw\/VO9_iGY3R6I\/AAAAAAAADrE\/M-M3BNTDNgs\/s1600\/RussischePolsterzipfWeb.jpg\" height=\"320\" title=\"Austrian Pirozhki\" width=\"214\" \/><\/a><span style=\"color: #073763;\">250g Mehl<\/span><br \/><span style=\"color: #073763;\">1 TL Backpulver<\/span><br \/><span style=\"color: #073763;\">1 Prise Salz<\/span><br \/><span style=\"color: #073763;\">150g Margarine<\/span><br \/><span style=\"color: #073763;\">250g Topfen<\/span><br \/><span style=\"color: #073763;\">1 EL Raps\u00f6l, 1 EL Tr\u00fcffel\u00f6l<\/span><br \/><span style=\"color: #073763;\">1 Ei<\/span><br \/><span style=\"color: #073763;\">150g Pilze<\/span><br \/><span style=\"color: #073763;\">250g Ricotta<\/span><br \/><span style=\"color: #073763;\">1 Zwiebel<\/span><br \/><span style=\"color: #783f04;\">1 rote Beete<\/span><br \/><span style=\"color: #783f04;\">1 Zwiebel<\/span><br \/><span style=\"color: #783f04;\">100ml Rotwein<\/span><br \/><span style=\"color: #783f04;\">200ml Br\u00fche<\/span><br \/><span style=\"color: #783f04;\">350g griechischen Joghurt<\/span><br \/><span style=\"color: #783f04;\">1 Zweig Rosmarin, 1 EL Wacholderbeeren<\/span><\/div>\n<\/div>\n<h3>\n<p><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #0c343d;\">Da der Teig wie immer f\u00fcr mindestens 1\/2 Stunde im K\u00fchlschrank rasten muss, beginnen wir mit diesem. Wir vermengen Mehl, Backpulver und Salz und geben unter st\u00e4ndigem Kneten Magarinefl\u00f6ckchen und den Topfen hinzu. Der Teig sollte schnell zu einer homogenen Masse verknetet werden und anschlie\u00dfend ab damit in den K\u00fchlschrank.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #783f04;\">Als n\u00e4chstes bereiten wir die Dipsauce vor. Daf\u00fcr wird die Zwiebel und die rote Beete grob gehackt und in etwas \u00d6l angeschwitzt. Anschlie\u00dfend wird mit dem Rotwein abgel\u00f6scht und auf die H\u00e4lfte reduziert. Danach wird mit der Br\u00fche aufgegossen und sowohl Rosmarin als auch die Wacholderbeeren kommen hinzu. Nun muss die Saucen-Basis f\u00fcr etwa 40 Minuten leicht k\u00f6cheln (Deckel nicht vergessen).<\/span><br \/><span style=\"color: #783f04;\"><br \/><\/span><span style=\"color: #0c343d;\">Dann kann auch schon die F\u00fcllung f\u00fcr die&nbsp;Pirozhki&nbsp;zubereitet werden. Daf\u00fcr werden die Zwiebel und die Pilze&nbsp;fein gehackt und in einer Pfanne mit etwas \u00d6l gold-braun angebraten. Anschlie\u00dfend wird die Hitze reduziert und der Ricotta beigemengt. F\u00fcr den Geschmack wird mit Salz, Pfeffer und einem Essl\u00f6ffel Tr\u00fcffel\u00f6l abgeschmeckt.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\">Sobald der Teig f\u00fcr mindestens 1\/2 Stunde rasten konnte, wird er aus dem K\u00fchlschrank genommen und ungef\u00e4hr 3mm dick ausgerollt (wenn der Teig es zul\u00e4sst kann man ihn auch d\u00fcnner ausrollen). Anschlie\u00dfend wird er in ungef\u00e4hr 5x5cm Quadrate geschnitten. Diese werden mit der zuvor zubereiteten Masse bef\u00fcllt und zu Dreiecken zusammengelegt, dabei sollte der Rand gut zusammengedr\u00fcckt werden. Nun werden die&nbsp;Pirozhki&nbsp;mit einem verquirrelten Ei bestrichen und bei 220 \u00b0C&nbsp;Umluft goldbraun gebacken.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #783f04;\">W\u00e4hrend die&nbsp;Pirozhki&nbsp;fertigbacken m\u00fcssen wir noch die Dipsauce finalisieren. Daf\u00fcr wird die Sauce zuerst&nbsp;durch ein feines Sieb gefiltert. Die \u00fcberbleibende rote Beete kann als Beilage serviert werden. Die Fl\u00fcssigkeit wird nun mit dem griechischen Joghurt vermengt und etwas gesalzen. Sollte die Masse etwas zu fl\u00fcssig sein, kann man sie mit Guarkernmehl binden.<\/span><br \/><span style=\"color: #783f04;\"><br \/><\/span><span style=\"color: #0c343d;\">Sobald die&nbsp;Pirozhki&nbsp;goldbraun sind, kann serviert werden.<\/span><\/p>\n<div><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<p>Despite the political controversies about Russia I took the chance, during my exchange semester in Finland, and went there for 1 week. To my surprise I was faced with a very modern and delicous cuisine in St.Petersburg but also the rest of Russia.<br \/>Because of that I will dedicate this weeks recipe to the russian cuisine. The title hints at the russian Pirozhki, in fact the dough is the Austrian part of this recipe, which is based on a dish called &#8220;Polsterzipf&#8221;.<\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\"><br \/><\/span><\/span><\/span><\/h3>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: high<\/i><\/span><\/h4>\n<\/div>\n<div><span style=\"color: #073763;\">250g flour<\/span><br \/><span style=\"color: #073763;\">1 tsp. baking soda<\/span><br \/><span style=\"color: #073763;\">1 pinch salt<\/span><br \/><span style=\"color: #073763;\">150g margarine<\/span><br \/><span style=\"color: #073763;\">250g curd<\/span><br \/><span style=\"color: #073763;\">1 tbsp. rapeseed oil, 1 tbsp. truffle oil<\/span><br \/><span style=\"color: #073763;\">1 egg<\/span><br \/><span style=\"color: #073763;\">150g mushrooms<\/span><br \/><span style=\"color: #073763;\">250g ricotta<\/span><br \/><span style=\"color: #073763;\">1 onion<\/span><br \/><span style=\"color: #783f04;\">1 beetroot<\/span><br \/><span style=\"color: #783f04;\">1 onion<\/span><br \/><span style=\"color: #783f04;\">100ml red wine<\/span><br \/><span style=\"color: #783f04;\">200ml broth<\/span><br \/><span style=\"color: #783f04;\">350g greek joghurt<\/span><br \/><span style=\"color: #783f04;\">1 bunch rosemary, 1 tbsp. juniper berries<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #0c343d;\">The dough has to rest for about half an hour, so we will start with it. Pour together the flour, baking soda and salt then add the magarine and curd and knead it to a homogenous dough. Then put it into the fridge.<\/span><\/p>\n<p><span style=\"color: #783f04;\">While the dough is in the fridge we can start with the dipping sauce. Chop the onion and beetroot and glaze them with a bit of oil. Then degalze the vegetables with the red wine and reduce it to the half. Afterwards add the broth, rosemary and the juniper berries. This mixture should simmer for about 40 minutes (don&#8217;t forget to put on the lid).<\/span><\/p>\n<p><span style=\"color: #0c343d;\">Now we will prepare the filling for the&nbsp;Pirozhki. Therefor we will chop one onion and the mushrooms and fry&nbsp;them in a pan with oil. Afterwards reduce the heat and add the ricotta. Add salt, pepper and one tablespoon of truffle oil for the taste.<\/span><\/p>\n<p><span style=\"color: #0c343d;\">As soon as the dough could rest for half an hour get it out of the fridge and roll it to a thickness of 3mm. If the consistency allows it you can also roll it thinner. Cut the dough into 5x5cm pieces, fill it with the mushroom-mixture and form it to closed triangles. Pay attention to press together the borders carefully. Coat the triangles with one whisked egg and bake them at 220 \u00b0C.<\/span><\/p>\n<p><span style=\"color: #783f04;\">Meanwhile we will finalize the dipping sauce. Therefor we strain the sauce through a fine sieve. The remaining beetroot can be served as sidedish. The sauce is now mixed together with the greek joghurt and a bit of salt. If the result is a bit too fluid add some guar gum to thicken the dip.<\/span><br \/><span style=\"color: #783f04;\"><br \/><\/span><span style=\"color: #0c343d;\">As soon as the&nbsp;Pirozhki&nbsp;are golden-brown you can serve the dish.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Trotz politischen Zwiespalts nutzte ich das Auslandssemester in Finnland dazu einen 1-w\u00f6chigen Abstecher nach Russland zu machen. Dabei wurde ich sehr von der Restaurant-Kultur in St.Petersburg und der russischen K\u00fcche [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[4,47,402],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00d6sterreichische Pirozhki | Austrian Pirozhki - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2015\/02\/26\/osterreichische-pirozhki-austrian-pirozhki\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00d6sterreichische Pirozhki | Austrian Pirozhki - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Trotz politischen Zwiespalts nutzte ich das Auslandssemester in Finnland dazu einen 1-w\u00f6chigen Abstecher nach Russland zu machen. 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