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Pirog: photo of the dish
Illustrative photo: A.Savin — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Pirog

A large filled cake typical of Russian cuisine, served at family meals and celebrations. Its golden risen pastry encloses a savoury or sweet filling, most often cabbage, fish or apples.

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Ingredients

Ingredients

Pâte

Garniture au chou

Spices & seasoning

Optional extras

On the side

Nutrition facts

794 kcal per serving

Protein
27.6 g
Carbohydrates
93 g
of which sugars
9.6 g
Fat
31.8 g
Fiber
9.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and sugar in the lukewarm milk, let it rest for 5 minutes, then mix with the flour, eggs and salt.
  2. Knead for 10 minutes, gradually add the soft butter, then let the dough rise for 1 hour in a warm place.
  3. Meanwhile, thinly slice the onion and sauté it in the oil. Add the finely grated cabbage and let it soften for 20 minutes with a lid on.
  4. Season the filling with salt, pepper and nutmeg, then stir in the crème fraîche and let it cool.
  5. Preheat the oven to 200 °C (400 °F). Divide the dough in two, roll one half into a rectangle and spread the filling in the centre.
  6. Cover with the second half, pinch the edges together and make two small slits on top to let steam out.
  7. Brush with beaten egg and bake for 35 to 40 minutes until the pirog is a deep golden colour. Let it cool slightly before slicing.

Variations and tips

Sweet version. Replace the cabbage with 4 sliced apples mixed with 50 g of sugar and a spoonful of cinnamon.

Fish version. Use 300 g of cooked, flaked salmon mixed with rice and chopped hard-boiled eggs for a traditional filling.

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Original Ecomely recipe.