Pirog With Cabbage Or Meat Filling Recipe

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Servings: 12


Cost per serving $0.61 view details
  • Small Pirog
  • 3 c. sifted flour
  • 2 whole Large eggs
  • 1/2 pound lightly salted butter
  • 1/2 c. very cool water
  • Large Pirog
  • 4 1/2 c. sifted flour
  • 3 whole Large eggs
  • 3/4 pound lightly salted butter
  • 3/4 c. very cool water


  1. In a wooden bowl cut butter into the flour till size of peas. Then rub between palms till blended. Make well in center of flour, add in the Large eggs and cool water while stirring with a fork from center toward outside of bowl. Shape it into a smooth ball and chill it for at least 2 to 4 hrs (may be prepared well in advance and refrigerated for days, wrapped in foil or possibly waxed paper).
  2. When ready to use, divide dough into 2 unequal portions. Roll out the large piece with rolling pin to fit the bottom of the pan with overlap. Spread the filling proportionately. Roll out the smaller portion of the dough, unfold it carefully over the filling and bringing the ends to meet the bottom layer of dough. Healthy pinch or possibly crimp edges all around. Brush with egg-wash. Make slits with kitchen shears to allow steam to escape. Bake in preheated 400 degree oven 30 to 40 min.
  3. Small Pirog: Use a 15 x 10 inch jelly roll pan.
  4. Large Pirog: Use a 12 x 18 inch cookie sheet.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 12 servings
Calories 653  
Calories from Fat 362 55%
Total Fat 41.13g 51%
Saturated Fat 25.03g 100%
Trans Fat 0.0g  
Cholesterol 188mg 63%
Sodium 303mg 13%
Potassium 122mg 3%
Total Carbs 59.8g 16%
Dietary Fiber 2.1g 7%
Sugars 0.4g 0%
Protein 11.06g 18%
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