Russian Pie with Different Stuffing – Family Pie

It’s an old traditional family pie (pirog) recipe, stuffed buns (piroshki), made with, at least, three different fillings (sweet or not) in identical shapes, so you never know which one you’ll eat. I made my pie with cabbage, carrot and apple fillings. Will be great with meat, or rice, or jam, or any other kind of fillings too.

Yield: 12 servings

1 cup of warm milk
1 tbsp. butter
1 tbsp. sugar
1 tsp. salt
3/4 tsp. dried yeast
2 cups all-purpose flour

For fillings:

2 eggs, hard boiled
2 cups cabbage, chopped
1 medium carrot
1/2 tbsp. butter
1/3 jar apple filling or 1 tart apple, chopped and mixed for some sugar

1/2 egg for brushing

Mix warmed milk and butter, let butter dissolve, add salt and sugar. Pour the mixture into a mixer bowl, add flour and yeast and knead the dough 10 minutes until smooth and elastic.

Let rise in double, covered, about 1 hour.

Meanwhile boil eggs, let them cool and chop, divide in half.

Cook cabbage in small amount of water until soft, mix with half of chopped eggs, season with salt and pepper to taste.

Melt butter, add shredded or grated carrots and cook, stirring, until soft, mix with half of chopped eggs, season with salt and pepper to taste.

Grate apple and mix it with some sugar (about 1 tbsp.), or use premade apple filling. 

Punch dough down, and turn out onto a lightly floured surface; divide for 12 pieces, form the balls.

Take the ball on a sprayed palm, flatten with the other hand, place 2 tablespoon filling and fold the cake in half, pinch edges to seal. Place piroshki, seam down, on prepared baking pan, pretty tight, brush with egg, cover with kitchen towel and let rise about 45 minutes.

I used some flour, mixed with water in paste, to made white snowflakes on tops.

Bake in preheated 350 F oven about 20 minutes. Remove from oven, cover with towel and let cool and soften.

1 serving is about 110 calories

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One Response to “Russian Pie with Different Stuffing – Family Pie”

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