Introduction

Prepare to savor the delectable Russian delicacy known as Pirog, a savory or sweet pie boasting a rich history and captivating flavors. Originating from the depths of Russian cuisine, Pirogs symbolize hospitality and warmth, adorning tables during festive occasions and family gatherings. Embark on a culinary adventure as we delve into the secrets of creating this enticing dish, exploring its diverse fillings and the techniques for crafting the perfect pastry.

Ingredients

For the Dough:

• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) active dry yeast
• 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) water
• 2 tablespoons (30g) sugar
• 1 teaspoon (5g) salt
• 1/2 cup (120g) unsalted butter, softened

For the Sweet Filling:

• 1 pound (450g) apples, peeled and sliced
• 1/2 cup (100g) sugar
• 1 teaspoon (5g) ground cinnamon
• 1/4 teaspoon (1g) ground nutmeg

For the Savory Filling:

• 1 pound (450g) ground beef
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup (120g) chopped cabbage
• 1/2 cup (120ml) beef broth
• Salt and pepper to taste

Steps

Making the Dough:

1. In a large bowl, combine the warm milk, water, sugar, and yeast. Let stand for 5 minutes, or until the yeast is foamy.
2. Add the flour, salt, and softened butter to the yeast mixture. Mix until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Fillings:

Sweet Filling:

1. In a large bowl, combine the apples, sugar, cinnamon, and nutmeg.

Savory Filling:

1. In a large skillet, brown the ground beef, onion, and garlic over medium heat.
2. Add the cabbage and beef broth. Season with salt and pepper to taste.
3. Bring to a simmer and cook until the cabbage is tender, about 15 minutes.

Assembling the Pirogs:

1. Punch down the risen dough and divide it into two equal pieces.
2. Roll out each piece of dough into a 12-inch (30 cm) circle.
3. Spread one half of the sweet or savory filling onto one circle of dough, leaving a 1-inch (2.5 cm) border around the edges.
4. Cover with the remaining circle of dough.
5. Pinch the edges together to seal.
6. Brush the top of the pirog with beaten egg.
7. Transfer the pirog to a baking sheet lined with parchment paper.

Baking the Pirogs:

1. Preheat the oven to 375°F (190°C).
2. Bake for 25-30 minutes, or until golden brown.
3. Let cool for a few minutes before slicing and serving.

Tips

• For a flaky crust, use cold butter and work it into the flour quickly.
• Do not overmix the dough, as this will result in a tough crust.
• If you don't have active dry yeast, you can use instant yeast. Simply add it to the dry ingredients without activating it first.
• You can use any type of fruit you like for the sweet filling.
• You can also add other vegetables to the savory filling, such as carrots or celery.
• Serve the pirogs with sour cream or yogurt for dipping.

FAQ

What is the difference between a pirog and a pie?

Pirogs are typically larger than pies and have a thicker, more doughy crust. They can also be filled with both sweet and savory ingredients, while pies are usually filled with sweet ingredients.

Can pirogs be made ahead of time?

Yes, pirogs can be made ahead of time and reheated in the oven or microwave.

How long do pirogs last?

Pirogs will last for about 3 days in the refrigerator.