📝 About This Recipe
This classic Russian Pirog is a celebration of the forest, featuring a golden, buttery yeast dough that encases a rich and earthy mushroom filling. Historically a centerpiece of Slavic hospitality, this savory pie balances the deep umami of sautéed mushrooms with the sweetness of caramelized onions and a touch of fresh dill. It is a comforting, hearty masterpiece that brings the warmth of a traditional Russian dacha kitchen to your table.
🥗 Ingredients
For the Rich Yeast Dough
- 4 cups All-purpose flour (sifted)
- 1 cup Whole milk (warm, about 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 1/2 cup Unsalted butter (melted and cooled)
- 1 Large egg (at room temperature)
- 1 teaspoon Salt
For the Savory Mushroom Filling
- 1.5 pounds Cremini or Button mushrooms (cleaned and sliced)
- 1/2 ounce Dried Porcini mushrooms (rehydrated in hot water and chopped)
- 2 medium Yellow onions (finely diced)
- 3 Garlic cloves (minced)
- 1/4 cup Sour cream (full fat)
- 3 tablespoons Fresh dill (finely chopped)
- 2 tablespoons Sunflower oil (for sautéing)
- 1/2 teaspoon Black pepper (freshly cracked)
For the Glaze
- 1 Egg yolk
- 1 tablespoon Heavy cream
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the egg, melted butter, and salt. Pour in the yeast mixture and stir to combine.
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3
Gradually add the flour one cup at a time. Knead the dough for about 8-10 minutes by hand or 5 minutes with a dough hook until it is smooth, elastic, and no longer sticking to your hands.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Sauté the onions in sunflower oil over medium heat until golden brown and caramelized, about 10-12 minutes.
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6
Increase the heat to medium-high and add the sliced fresh mushrooms and the chopped rehydrated porcini. Cook until all the moisture has evaporated and the mushrooms are browned.
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7
Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and let the mixture cool slightly.
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8
Fold in the sour cream, fresh dill, salt, and pepper. Ensure the filling is completely cool before assembling the pie to prevent the dough from getting soggy.
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9
Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into two pieces, one slightly larger than the other (roughly 60/40 ratio).
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10
Roll out the larger piece of dough on a floured surface to fit the bottom and sides of a 9x13 inch baking pan or a large round pie dish.
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11
Spread the mushroom filling evenly over the bottom layer of dough. Roll out the smaller piece of dough to cover the top.
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12
Pinch the edges of the top and bottom dough layers together firmly to seal. You can use a decorative braid or a fork to crimp the edges.
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13
Cut a few small slits in the center of the top crust to allow steam to escape. Cover and let the pirog rest for another 20 minutes.
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14
Whisk the egg yolk and heavy cream together. Brush the entire top of the pirog generously with this egg wash for a glossy, mahogany finish.
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15
Bake for 35-45 minutes until the crust is deep golden brown. Let it rest for 10 minutes before slicing to allow the filling to set.
💡 Chef's Tips
Always use a mix of mushrooms; adding dried porcini provides that authentic 'forest' depth that button mushrooms lack. Ensure your filling is not watery; cook the mushrooms until they are quite dry to prevent a 'soggy bottom' crust. If the crust is browning too quickly in the oven, loosely cover it with aluminum foil for the last 15 minutes of baking. For a more decorative look, save a small scrap of dough to create leaf or flower shapes to place on top before the egg wash.
🍽️ Serving Suggestions
Serve warm with a dollop of cold, thick smetana (sour cream) on the side. Pairs beautifully with a bowl of clear Borscht or a simple beef bouillon. A glass of chilled vodka or a hot cup of strong black tea with lemon is the traditional beverage choice. Accompany with a side of fermented pickles to cut through the richness of the buttery pastry.