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Pirog With Cabbage Or Meat Filling Recipe

by CookEatShare Cookbook

Ingredients

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

Directions

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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