Moskowskie Piroshki

Moscow Piroshki

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


For the paste

  • 1 lb. of flour
  • ½ lb. of butter
  • 6 eggs
  • ½ oz. of yeast
  • 6 tablespoons of warm water.

For the Filling

  • ½ lb. of cooked white fish
  • 3 or 4 hard-boiled eggs, and ¼ lb. of vesiga. Vesiga is difficult to obtain in this country. It is the marrow from the backbone of the sturgeon, and is sold in strips, closely resembling leaf gelatine. It has to be soaked for several hours, and then simmered slowly in a covered saucepan for 3 to 4 hours.


Make a dough with ¼ lb. of flour, the yeast, and a little warm water. Roll into a ball, cover and let it rise to double the size. Work the remainder of the flour with 4 eggs, and 2 tablespoons of water. This must be done vigorously, the paste being pulled apart, worked together again and beaten against the pastry board. When the paste is firm and smooth, the butter and a good pinch of salt are added to it, and well worked in with the dough containing the yeast. Let stand for at least 6 hours. Cut the paste in oval shapes of about inches long, and 2 inches wide. Place the chopped fish, hard-boiled eggs and cooked vesiga (when obtainable) on the paste and cover with another piece of paste, pressing down the edges. Let them stand for ½ an hour, and bake in a brisk oven for 20 to 25 minutes.