📝 About This Recipe
This rustic Pirog is the ultimate comfort food from the heart of Russia, featuring a rich, yeasted dough stuffed with tender potatoes and savory salt-cured lard (Salo). As the pie bakes, the lard melts into the potatoes, creating an incredibly silky texture and a deep, smoky aroma that defines traditional village cooking. It is a hearty, soul-warming centerpiece that celebrates the simple yet profound flavors of the Slavic countryside.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (warm, about 110°F)
- 7 grams Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 50 grams Unsalted butter (melted and cooled)
- 1 teaspoon Salt
- 1 large Egg (at room temperature)
For the Savory Filling
- 800 grams Yukon Gold potatoes (peeled and sliced into 1/8 inch rounds)
- 150 grams Salt-cured lard (Salo) or slab bacon (thinly sliced or finely diced)
- 2 medium Yellow onions (thinly sliced into half-moons)
- 1/2 cup Fresh dill (finely chopped)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt (adjust based on saltiness of the lard)
- 1 tablespoon Sunflower oil (for sautéing onions)
For the Finish
- 1 Egg yolk (mixed with 1 tbsp water for egg wash)
- 20 grams Unsalted butter (for brushing the crust after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, whisk together the sifted flour and salt. Create a well in the center and pour in the yeast mixture, the melted butter, and the egg.
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3
Knead the dough by hand or with a stand mixer for 8-10 minutes until it is smooth, elastic, and no longer sticking to your hands. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. Heat the sunflower oil in a skillet over medium heat and sauté the onions until they are soft and translucent, but not browned. Set aside to cool.
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5
Peel and slice the potatoes very thinly. Parboil the potato slices in salted boiling water for 3-4 minutes just to soften them slightly, then drain and pat dry. This ensures they cook through in the oven.
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6
Slice the salt-cured lard (Salo) into very thin translucent strips. If using slab bacon, dice it finely.
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7
Punch down the risen dough and divide it into two pieces, one slightly larger than the other (roughly 60/40 split).
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8
Roll out the larger piece of dough to fit a 9x13 inch baking pan or a large circular pie dish, allowing for a slight overhang.
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9
Layer half of the parboiled potatoes on the dough, followed by the sautéed onions, the sliced lard, the fresh dill, and the remaining potatoes. Season with pepper and a touch of salt between layers.
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10
Roll out the smaller piece of dough to cover the top. Pinch the edges of the bottom and top dough together firmly to seal the pie. Use a fork to crimp the edges for a decorative look.
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11
Cut a small 'steam vent' hole in the center of the top crust. Cover the pie and let it proof for another 20-30 minutes.
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12
Preheat your oven to 375°F (190°C). Brush the top of the pirog with the egg wash for a golden finish.
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13
Bake for 45-50 minutes until the crust is a deep golden brown and the potatoes feel tender when pierced with a skewer through the steam vent.
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14
Remove from the oven and immediately brush the hot crust with a knob of butter to soften it. Let the pirog rest for 15 minutes before slicing to allow the juices to set.
💡 Chef's Tips
Always parboil your potato slices briefly; raw potatoes often take longer to cook than the dough, leading to a crunchy center. If you cannot find Russian Salo, use a high-quality pancetta or thick-cut smoked bacon for a similar richness. Ensure your milk is warm but not hot (above 120°F will kill the yeast). For an extra authentic touch, add a layer of sautéed wild mushrooms to the filling. If the crust browns too quickly in the oven, tent it loosely with aluminum foil for the last 15 minutes.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold, full-fat sour cream (Smetana). Pair with a side of pickled cucumbers or fermented cabbage (sauerkraut) to cut through the richness. A bowl of hot clear broth or 'Borscht' makes this a complete Russian feast. Enjoy with a glass of chilled Kvass or a strong black tea with lemon. Leftovers are excellent the next morning, lightly pan-fried in butter.