Recipe: Russian Cabbage Pie (Pirog)

RUSSIAN CABBAGE PIE (PIROG)

Russian Yeast Dough (recipe follows)
Cabbage Pie Filling (recipe follows)
1/4 cup breadcrumbs
1 egg yolk, beaten with 1 teaspoon of milk (for egg wash)

Preheat oven to 375 degrees F. Butter an 18 x 12-inch baking sheet.

Divide the Russian Yeast dough into two slightly uneven pieces. Lay out on a floured surface and roll out the larger piece into a 14x10-inch rectangle. Transfer to the baking sheet. (There should be no overhang).

Sprinkle the surface of the dough with breadcrumbs and spread the cabbage filling evenly over the breadcrumbs, leaving a 1 1/2-inch border all around.

Roll out the second piece of dough into a 12 1/2 x 8 1/2-inch rectangle. Place over the filling. Fold up the edges of the bottom crust and press to seal. Crimp decoratively with the tines of a fork. Brush the top with the egg wash and allow to rest for 20 minutes.

Bake the Pirog at 375 degrees F in the middle of the oven until the crust is golden and baked through (40-45 minutes). Cover the crust with aluminum foil if it browning too quickly.

Serve warm or at room temperature in 3-inch squares. It is good as an appetizer or as an accompaniment to chicken or beef broth.

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RUSSIAN CABBAGE PIE FILLING
(KAPUSTNAYA NACHINKA)

1 whole (about 3 lbs.), finely chopped green cabbage
3 tbsp unsalted butter
3 tbsp vegetable oil
4 hard-boiled, finely chopped eggs
1 tsp salt (to taste)
1 tsp fresh ground black pepper (to taste)
2 tbsp chopped fresh dill

Blanch the cabbage in boiling salted water for 3 minutes. Drain well and squeeze to remove all liquid.

Heat the butter and oil in a large skillet over medium heat. Add in the cabbage and cook, stirring, until soft and colored, (15-20 minutes).

Remove from heat and stir in remaining ingredients. Cool to room temperature.

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RUSSIAN YEAST DOUGH

This dough also makes excellent buns (about 2 dozen).

3/4 cup milk
1/3 cup unsalted butter
1 package dry yeast
1/4 cup lukewarm water
1 egg
2 egg yolks
3/4 teaspoon salt
4 cups unbleached, all-purpose flour

Combine milk and butter in a saucepan and bring to a boil. Remove from heat and cool to lukewarm.

Combine the yeast, sugar and water. Let stand until foamy.

Add the milk mixture, egg, egg yolks, and salt to the yeast and mix well. Stir in 3 1/2 cups of flour, 1 cup at a time, mixing well after each addition. Transfer the dough onto a floured surface and knead until it is smooth and elastic, (about 10 minutes), adding in as much of the remaining flour as needed to prevent sticking.

Place the dough into a buttered bowl and turn to coat. Cover with a cotton towel, place in a draught-free warm location, and let rise until doubled in bulk, (about 1 1/2 hours).

Punch down and knead briefly before using.

Servings: 10
Source: Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman