• Cooking Time:
  • Servings: 7
  • Preparation Time:


Pirog derives from the Russian word pir, meaning feast. Not suprisingly, the dish is the Russian party food par excellence.

My recipe, here, makes a round meat pie, instead of the traditional rectangle.


  • 1 recipe for yeast dough
  • 1/4 cup fine dry, unflavored bread crumbs
  • 1 recipe meat filling
  • 1 large egg yolk, abused (I mean beaten ) with 1 teaspoon milk


  • Heat oven to 375 degrees F. Lightly spray a 9 inch pie pan*.
  • Divide dough into two balls.
  • ON a floured surface, roll out with a floured rolling pin, the first of the balls, to the a flat circle.
  • Sprinkle the dough with the crumbs and spread the meat fililng evenly over the crumbs.
  • Roll out second ball into a flat circle, and place it on top. Seal the edges and brush it with egg wash. Bake for 40 to 45 minutes in the center of rack.
  • Serve warm or at room temperature, cutting into wedges to be served along side some rice.
  • Serves approximatley 7.

Categories: Dinner  Eastern European  Main Dish  Oven 
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