Since taking over the reins of the Petrossian restaurant, in the 7th arrondissement of Paris, Mikaël Petrossian has dreamed of serving Pirog, a recipe from his Russian grandmother.
Per
800 g (approximately) stewed beef (mixture of gîte, scoter, rib dish), 700 g (approximately ) shoulder of veal, 1 bouquet garni, 2 tbsp. to s. neutral oil, 50 g butter, 5 large chopped onions, 6 hard-boiled eggs, shelled and chopped, 1 bunch of chopped dill, 400 ml of broth from cooking the meats, 150 g of raw white rice or 450 g cooked , 3 puff pastry (2 for the bottom and edges and 1 for the top), 1 egg yolk mixed with 1 tsp. to s. cold water for the gilding, salt, pepper.
Preparation
Put the meats in a pot, cover with water and bring to the boil. Skim the surface. Season with salt (1 teaspoon of coarse salt per liter of water) and add the bouquet garni. When there is no more scum, cook over low heat for at least 2:30. Reserve the broth. Let the meats cool down then chop them with a medium grill.
In a sauté pan, heat the oil and butter, then sweat the chopped onions in it. Cook the rice in 150 ml of broth, then let cool.
Combine the minced meats, onions, cooked rice, dill and hard-boiled eggs. Gradually add broth. The stuffing should absorb all the liquid and should be neither dry nor too watery.
The assembly
Roll out two puff pastry doughs in a rectangular mold, bringing up the edges. Add the stuffing to the meat evenly. Spread some puff pastry on top and seal the pasta together.
With the tip of a knife, make decorations on the top. Brush the egg yolk with a brush on the surface of the pirog.
Cooking
Bake at 180 ° C for 45-50 minutes. Serve hot or warm with a green salad.