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Pirogi
Large Russian Filled Pie
A traditional Russian large, single-crust pie, distinct from smaller pirozhki. This recipe focuses on a savory filling encased in a rich yeasted dough, perfect for celebrations or a hearty meal.
đ§ Ingredienser
- 450 g All-purpose flour(Plus more for dusting)
- 200 ml Warm milk (105-115°F / 40-46°C)
- 7 g Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 50 g Unsalted butter, melted
- 600 g Filling (e.g., cooked ground meat with sautéed onions, flaked fish with rice and dill, or sautéed cabbage with hard-boiled eggs)(Ensure filling is cooled before use. For fish filling, consider adding 100g cooked rice and fresh dill.)
- 2 Large eggs(1 for the filling (if using meat/fish), 1 for egg wash)
- 1 Yellow onion, finely chopped(For sautéing with meat or cabbage filling)
- 100 g Cooked white rice(Optional, specifically for fish filling)
- 2 tablespoons Fresh dill, chopped(Optional, for fish filling)
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: In a large bowl, whisk together the flour and salt. Pour in the activated yeast mixture and the melted butter. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1 hour 15 minutes - 3
Prepare the filling: While the dough rises, prepare your chosen filling. If using meat, sauté the chopped onion until softened, then add ground meat and cook until browned. Drain any excess fat. If using cabbage, sauté it with onion until tender. For fish filling, flake cooked fish, mix with cooked rice, chopped dill, and a beaten egg (optional, for binding). Season all fillings generously with salt and pepper. Ensure the filling is completely cooled before assembling the pirogi.
â±ïž 30 minutes - 4
Assemble the pirogi: Once the dough has doubled, punch it down gently. Divide the dough into two portions, one slightly larger than the other (about 2/3 for the base and 1/3 for the top). On a lightly floured surface, roll out the larger portion into a rectangle or oval shape, about 1/4 inch thick. Carefully transfer this dough to a baking sheet lined with parchment paper. Spread the cooled filling evenly over the dough, leaving a 1-inch border. Roll out the smaller portion of dough for the top crust. Place it over the filling. Trim the edges, then crimp the top and bottom crusts together to seal. You can create decorative vents on the top crust with a knife.
â±ïž 20 minutes - 5
Bake the pirogi: Preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with a tablespoon of water to create an egg wash. Brush the egg wash evenly over the top crust of the pirogi for a golden sheen. Bake for 45-55 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
â±ïž 50 minutes - 6
Cool and serve: Let the pirogi cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set and makes slicing easier.
â±ïž 20 minutes
đĄ Proffstips
- âFor a richer dough, you can add an extra egg yolk to the dough mixture.
- âEnsure your filling is not too wet, as this can make the bottom crust soggy.
- âPirogi can be made ahead and reheated. Allow to cool completely before storing.
- âKulebyaka is a more elaborate, often multi-layered version of pirogi, typically with a more complex filling.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Kulebyaka (multi-layered pie with distinct filling layers)
- Sweet pirogi with fruit or cheese fillings
- Using different types of meat (pork, lamb, chicken) or fish