Prepare puff pastry. When the oven is ready, roll the dough out thin and place the stuffing on top. Shape into a rectangular pirog and paint with egg. Rusk crumbs may be strewn on top. Transfer from a cold place directly into a hot oven.
Another way: Pour 2 eggs and
Remarks: This amount of puff pastry, rich pastry, or short pastry, etc., is sufficient for a pirog or pirozhki for 6–8 persons; half the amount will be enough to cover a small deep dish of pâté, providing that the dish is not lined with dough.
© 1992 All rights reserved. Published by Indiana University Press.