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Preparation info

  • 1 pirog, about


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Pirogi and their smaller versions, piroshki, are savory hot Russian turnovers traditionally served at luncheon with a clear borscht or a meat broth. They are either rectangular or shaped like a slice of flattened jelly roll. The turnovers may be made with either raised dough or pastry, which is then filled with a meat or vegetable mixture. Pats of butter to slip between crust and filling can be served with each portion.

For variation, a combination pirog can be made by filling half of the roll with meat filling, the other half with cabbage-carrot filling. In serving, small slices from each end are offered.



  1. Dissolve the yeast in the lukewarm water in a large bowl. Melt the butter in the milk. Add the salt and sugar to the milk and cool to lukewarm. Add the milk mixture to the yeast mixture.

  2. Beat in one cup of the flour. Beat in the eggs and then gradually beat in enough more flour to make a soft dough. Turn the dough out on a lightly floured board and knead until soft and elastic.

  3. Place in a lightly greased bowl and turn to grease the top. Cover with a clean cloth and place in a warm place for about two hours, until the dough has doubled in bulk.

  4. Preheat oven to hot (400°F.).

  5. Roll out the dough on a lightly floured pastry cloth into a rectangle (18 × 14 inches).

  6. Place the filling in a meat-loaf shape in the center of the dough, leaving at least four inches clear all around.

  7. Draw the long edges of the dough together over the filling and pinch to seal. Cut off a triangle from each corner, then fold remaining triangular ends like envelope flaps over the covered filling and seal.

  8. Place a lightly greased and floured baking sheet face down on the sealed edges. Holding the pastry cloth firmly, turn the cloth, filled roll, and pan over, all together, so that the smooth dough is uppermost and the seam side down.

  9. Brush pirog with the egg yolk mixed with two tablespoons of water. Make three or more steam holes in the top. Bake the pirog for fifteen minutes, or until browned. Reduce the heat to moderate (350°F.) and cook for fifteen minutes longer, or until bottom dough is cooked.

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