I'm altering it from its normal 18x12 shape (because I don't even have a pan like that) to a dish most of us have at home..the All American 9'' pie plate!
Sour Cream Pastry:
1 1\2 C flour 1 large egg yolk
1\2 tsp salt 1/2 C sour cream
1\4 tsp baking powder
7 TBS butter cut into bits
Combine flour, salt, baking powder in a large bowl. Add the butter and using a pastry knife (or in a food processor) combine until crumbly. Mix egg yolk with sour cream. Add mixture a little at a time to flour until combined and knead briefly-30 sec. Form into 2 balls. Wrap in plastic and refrigerate 1 hour.
MEANWHILE...make mushroom filling
1\4 lb. dried mushrooms (boletes, morels, oysters + shitakes are what I used...or if using fresh too it would be 1\2 lb fresh and a couple of ounces dried)
1\2 TBS vegetable oil
1 lg onion, minced
3 hard cooked eggs, chopped
4 TBS sour cream
1 TBS flour
1 TBS chopped fresh parsley
Soak the dried mushrooms in enough hot water to just cover until soft. Drain, reserving soaking liquid and chop mushrooms coarse. Combine all ingredients in a bowl along with 1\4 C soaking liquid. Add salt and pepper to taste.
Assemble Tart...
Lightly butter that pie plate. Roll out 1 of the balls of dough in order to fit bottom of pie plate, with overhang and heap in the filling. Roll out the other ball of dough and place over the filling, folding up the edges of the bottom crust and press to seal (crimp decoratively with fork).
In a pre-heated 375 oven, bake the pirogi 40 to 45 min. or until crust is golden. Serve with sour cream on the side for slathering.
BON APETIT!
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