Russian Cabbage and Mushroom Filled Pie

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A classic Russian pirog is a large yeasted pie wrapped around a savory filling, then baked until the dough turns deeply golden. This version uses shredded cabbage, mushrooms, and hard-boiled eggs for a hearty, traditional flavor. Serve warm with a dollop of sour cream or a pat of butter.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 5 gSugar
• 11 gProtein
• 380 mgSodium
• 320 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 20 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the yeasted dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1 packet (7 g) active dry yeast
• 2 tablespoons granulated sugar
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon fine sea salt

For the cabbage and mushroom filling

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 12 oz (340 g) cremini mushrooms, finely chopped
• 1 small head savoy or green cabbage (about 1 1/2 lb / 680 g), cored and shredded
• 3 hard-boiled eggs, peeled and chopped
• 2 tablespoons chopped fresh dill
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten, for brushing

Directions

1. Activate the yeast: In a small bowl, stir the yeast and sugar into the warm milk. Let stand for 8 to 10 minutes until foamy on top.
2. Make the dough: In a large bowl, whisk together the flour and salt. Pour in the yeast mixture, melted butter, and eggs; stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
3. Prepare the filling: While the dough rises, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook for 4 minutes until translucent. Add the mushrooms and cook for 6 to 8 minutes until their liquid evaporates. Stir in the shredded cabbage, salt, and pepper; cook for 8 to 10 minutes until the cabbage is wilted and tender. Transfer to a bowl and let cool slightly, then fold in the chopped eggs and dill.
4. Shape the pie: Punch down the dough and divide into two portions, one slightly larger. On parchment, roll the larger piece into a 14-inch (35 cm) round. Transfer to a baking sheet. Mound the cooled filling in the center, leaving a 2-inch (5 cm) border. Roll the second piece into a 12-inch (30 cm) round and drape over the filling.
5. Seal and rise: Pinch and pleat the edges together to seal, tucking the seam underneath. Use a sharp knife to cut 4 small steam vents in the top. Cover loosely and let rise for 25 minutes. Brush generously with the beaten egg.
6. Bake: Preheat the oven to 375°F (190°C). Bake the pirog for 35 to 40 minutes until the crust is deeply golden brown and sounds hollow when tapped. Cool on the pan for 15 minutes before slicing into wedges. Serve warm with sour cream.

Cook’s Notes

• For a richer crust, replace half the milk with plain whole-milk kefir or buttermilk.
• Make sure the filling is fully cooled before adding the eggs so they do not turn rubbery.
• Brush the crust with egg yolk mixed with a teaspoon of cream for an extra-glossy finish.
• The pie is best eaten the day it is baked but keeps covered at room temperature for up to 2 days; reheat in a 325°F oven before serving.

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