Pirog With Cabbage Or Meat Filling Recipe

1. 1

   In a wooden bowl cut butter into the flour till size of peas.

2. 2

   Then rub between palms till blended.

3. 3

   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.

4. 4

   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).

5. 5

   When ready to use, divide dough into 2 unequal portions.

6. 6

   Roll out the large piece with rolling pin to fit the bottom of the pan with overlap.

7. 7

   Spread the filling proportionately.

8. 8

   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.

9. 9

   Healthy pinch or possibly crimp edges all around.

10. 10

    Brush with egg-wash. Make slits with kitchen shears to allow steam to escape.

11. 11

    Bake in preheated 400 degree oven 30 to 40 min.

12. 12

    Small Pirog: Use a 15 x 10 inch jelly roll pan.

13. 13

    Large Pirog: Use a 12 x 18 inch cookie sheet.

* Per serving · 4 servings · Values may vary.

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