Pirogs are not pierogis. That’s the first thing I had to figure out when venturing into this new Russian recipes. A pierogis is a potato dumpling, originating from Poland.
A pirog is sort of like a chicken pot pie, but with beef and no sauce.
It was a big win in our house. My twins loved it and munched on it and its leftovers for days.
The recipe we found explains how to make the dough as well, but we chose to skimp a little bit and use a pie crust with a dough sheet to cover it. This saved a bit of hassle and turned out really great. So, for the instructions, feel free to substitute like we did for the dough if you want to save some time and effort.
Ingredients
For the filling
· 2 lbs ground beef
· 4 medium potatoes
· 1 red pepper thinly sliced
· 1 carrot quartered and thinly sliced
· 1 onion diced
· 1 bunch green onions, thinly sliced (about 5 stalks)
· 1 teaspoon black pepper
· 1 tablespoon salt
· ¼ cup beef broth
· 2 tablespoons vegetable oil
Instructions
1. Brown the meat in a frying pan.
2. Chop all veggies.
3. Mix together the ground beef, thinly sliced vegetables, black pepper, salt, water and oil.
4. Pour your ingredients into your pie pan. You'll have enough ingredients to fill 2 pie pans.
5. Cover the pie dishes with dough sheets.
6. Using a fork, pierce the dough randomly across the top, to allow steam to escape when cooking.
7. Preheat oven to 350°. Place into the oven and cook for about 50-60 minutes until golden brown.
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