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pirog recipe.

 



🥧 Pirog Recipe (Traditional Russian Pie)

Learn how to make a traditional Russian Pirog — a soft, buttery pie filled with fruit, meat, or cabbage. Includes serving ideas, storage tips, FAQs, and similar recipes for perfect homemade results.

📝 About the Recipe

Pirog is a classic Russian pie made with a soft yeast-based or shortcrust dough and a wide range of fillings — from savory meats to sweet fruits. It’s a comfort food often served during family gatherings and holidays, known for its golden crust and hearty flavor.

🧂 Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • 1 packet (2¼ tsp) active dry yeast
  • ½ cup warm milk (about 110°F / 43°C)
  • ¼ cup sugar
  • ½ tsp salt
  • 2 large eggs
  • ½ cup unsalted butter (melted and cooled slightly)
  • 1 tsp vanilla extract (for sweet version, optional)

For the Filling (Choose One Type):

Sweet Options:

  • 2 cups sliced apples or cherries
  • ¼ cup sugar (adjust to taste)
  • 1 tbsp cornstarch
  • 1 tsp cinnamon or lemon zest

Savory Options:

  • 1½ cups cooked ground beef or shredded chicken
  • 1 small onion (finely chopped and sautéed)
  • Salt and pepper to taste
  • 1 tbsp butter

For Brushing:

  • 1 beaten egg (for egg wash)

👩‍🍳 Instructions

Step 1: Prepare the Dough

  1. In a small bowl, mix warm milk, yeast, and 1 tsp sugar. Let it sit for 10 minutes until foamy.
  2. In a large bowl, whisk eggs, remaining sugar, melted butter, and salt.
  3. Add activated yeast mixture, then gradually mix in flour until a soft dough forms.
  4. Knead the dough for 8–10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1.5 hours or until doubled in size.

Step 2: Prepare the Filling

  • For sweet Pirog, toss fruit with sugar, cornstarch, and cinnamon.
  • For savory Pirog, sauté onion and cooked meat, season well, and let cool.

Step 3: Assemble the Pirog

  1. Preheat the oven to 180°C (350°F).
  2. Punch down the risen dough and divide it into two parts — one slightly larger than the other.
  3. Roll out the larger portion to fit your baking pan (about 9x13 inches).
  4. Spread your chosen filling evenly over the base.
  5. Roll out the smaller portion for the top crust and place it over the filling.
  6. Pinch the edges to seal and brush with beaten egg.
  7. (Optional) Cut small slits in the top for steam to escape.

Step 4: Bake

  • Bake for 30–35 minutes or until the crust is golden brown and firm.
  • Cool slightly before slicing and serving.

🍽️ Serving Suggestions

  1. Serve Warm or at Room Temperature:
    Enjoy freshly baked Pirog slightly warm for the best texture and flavor.
  2. Dust with Powdered Sugar (for Sweet Versions):
    If you made a fruit-filled Pirog, add a light dusting of powdered sugar before serving.
  3. Add a Scoop of Ice Cream:
    Sweet Pirog pairs wonderfully with vanilla ice cream or whipped cream.
  4. Serve Savory Pirog with Soup or Salad:
    Pair meat- or cabbage-filled versions with borscht or a fresh beet salad for a full meal.
  5. Perfect for Tea Time:
    Slice it and serve with hot tea or coffee as a cozy afternoon treat.

🧊 Storage Tips

  • Room Temperature: Store covered for up to 2 days.
  • Refrigerator: Wrap leftovers tightly and refrigerate for up to 5 days.
  • Freezer: Freeze individual slices in airtight containers for up to 2 months.
  • Reheating: Warm in the oven at 160°C (325°F) for 10–12 minutes until soft and fragrant again.

❓ FAQs

Q1. What types of filling can I use for Pirog?
You can use sweet fillings like apple, cherry, or cottage cheese, or savory ones such as ground beef, cabbage, or fish.

Q2. How do I prevent the crust from getting soggy?
Brush the bottom crust with a thin layer of egg white or breadcrumbs before adding the filling to create a moisture barrier.

Q3. Can I make Pirog ahead of time?
Yes! You can prepare the dough and filling a day before, then assemble and bake just before serving.

Q4. What’s the difference between Pirog and Pirozhki?
Pirog is a large pie baked in a pan, while Pirozhki are small hand-held stuffed buns made from similar dough.

Q5. Is Pirog eaten hot or cold?
Both! Savory versions are best warm, while sweet ones are delicious even at room temperature.

🍰 Similar Recipes You May Like:

  1. Pirozhki Recipe – Mini stuffed buns with savory or sweet fillings.
  2. Blini Recipe – Thin Russian pancakes perfect with jam or sour cream.
  3. Syrniki Recipe – Sweet cottage cheese fritters loved for breakfast.
  4. Kulebyaka Recipe – A rich, layered fish pie wrapped in golden dough.
  5. Olivier Salad Recipe – A creamy, traditional Russian potato salad.

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