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    Home » Recipes » Recipes

    Pirog Meat Pie (Пирог с мясом)

    Author: Peter Kolesnichenko · Published: Jan 3, 2019 · Modified: Nov 7, 2021

    Jump to Recipe

    This Pirog Meat Pie is an easy made from scratch recipe, with no yeast! One of the many styles of Pirog recipes your family can enjoy for dinner. An easy unleavened dough recipe that can be prepared in advance. A rustic Russian meat pie!

    This Beef Pirog recipe is made with potatoes, red peppers, carrots and green onions. One of the many styles of Pirog recipes your family can enjoy for dinner. Yeast free recipe, or can be made with puff pastry or a yeast dough. Everyone loves a meat pie!
    • pirog meat filling
    • pirog with meat, uncooked

    This delicious Russian Pirog Meat Pie (Пирог с мясом) is made with beef and potatoes and is easy to make. This is a recipe from my childhood that my mother used to make for us all the time. Everyone loves a meat pie, and there are so many different ways to make them across so many cultures.

    What is a Pirog Pie?

    A Pirog is is Russian pie, covered in dough, baked and filled with a sweet or savory filling. If you have more than one, they're called Pirogi (пироги) which is not to be confused with Pierogi, a Polish boiled dumpling. Quite often, you never just make one! Pirogi are a very important part of Russian cuisine.

    Dough for Pirog

    This Russian Meat Pie can be made from a yeast dough, puff pastry or unleavened dough. Most commonly they would be made with a yeast dough, but my mom's homemade recipe was made as a no yeast pirog. This makes it an easy Russian meat pie recipe. Making yeast dough takes time, and this recipe is a time saver and tastes great.

    If you want to make the yeast dough version, just watch the recipe below for the yeast dough instructions! My Russian Yeast Dough recipe can be use for almost anything!

    • covering a pirog with dough
    • egg washing a pirog

    Filling for Pirogi

    Pirogi come in different shapes from round, oblong to rectangle. Different variations of fillings like beef, chicken or cabbage are common. Karelian Pastries are often filled with rice and boiled egg or buckwheat. This meat pie recipe is filled with ground beef, potato, peppers, carrot and green onions. Here are some other Pirog Pie fillings;

    • Kulebyaka - Salmon and Rice Pie
    • Piroshki - small hand pies
    • Kurnik - round pie made with chicken
    • Blueberry Pirog with Yeast Dough
    • Cabbage Pie with Puff Pastry

    Can You Freeze a Meat Pirog?

    Mom would always make 2 Pirogi at the same time. It's really not much more work to make one meat pie or two meat pies. One was made for dinner that night and the other was frozen for another day. Yes, you can freeze this pie, but it needs to be baked first for best results.

    This Beef Pirog recipe is made with potatoes, red peppers, carrots and green onions. One of the many styles of Pirog recipes your family can enjoy for dinner. Yeast free recipe, or can be made with puff pastry or a yeast dough. Everyone loves a meat pie!

    This beef pie recipe is made with potatoes, red peppers, carrots and green onions. And don't forget the black pepper! Everyone loves making a meat pie, this one is bit more rustic, yeast free and delicious. Bon Appetit! Приятного аппетита!

    This Beef Pirog recipe is made with potatoes, red peppers, carrots and green onions. One of the many styles of Pirog recipes your family can enjoy for dinner. Yeast free recipe, or can be made with puff pastry or a yeast dough. Everyone loves a meat pie!

    Pirog Meat Pie (Пирог с мясом)

    This Beef Pirog recipe is made with potatoes, red peppers, carrots and green onions. One of the many styles of Pirog recipes your family can enjoy for dinner. Yeast free recipe, or can be made with puff pastry or a yeast dough. Everyone loves a meat pie!
    4.67 from 9 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Course: Dinner
    Cuisine: Russian, Slavic
    Keyword: Pirog, Russian meat pie
    Servings: 8 people
    Author: Peter Kolesnichenko

    Ingredients

    For the filling

    • 2 pounds ground beef (1 kg)
    • 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 water or broth
    • 2 tablespoons oil

    For the dough

    • 4 cups flour 500g
    • 1 cup melted butter about 200g of butter
    • 4 teaspoons baking powder
    • ½ cup hot water
    • 1 teaspoon salt
    • 1 egg
    • 1 egg yolk for egg wash
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    Instructions

    • To prepare the dough, place the flour, salt and baking powder into a large bowl. Add the melted butter and hot water, and mix using a spoon. When mixed, it will still feel a bit dry, add the egg and mix. If you add the egg with the hot butter, it can cook the egg, which ruins the dough.
    • Place the dough on a lightly floured surface. The dough will be soft, so gently knead to keep the dough soft.
    • Prepare the vegetables. Mix together the ground beef, thinly sliced vegetables, black pepper, salt, water and oil.
    • Cut the dough in ⅔ and ⅓ pieces. The ⅔ piece will be used as the base of the Pirog pie, and the ⅓ piece will be the cover. Roll the dough into about ½cm or ¼" thick.
    • Put the larger dough inside a 8.5" x 11.5 baking pan, including up the sides. You can lightly grease the pan if you like, however the dough has enough butter so I find it doesn't stick. Place the meat mixture inside and cover with the small piece of dough. Pinch the dough edges together to seal. Cut off any excess dough and set aside to make a dough pattern on top.
    • Using a fork, pierce the dough randomly across the top, to allow steam to escape when cooking. Ensure the holes to seal up, you can also cut a round circle in the middle. Roll out the excess dough, and cut some leaf patterns. Place on top of the pie. Beat the egg yolk and brush the dough for a golden finish.
    • Preheat oven to 350°F/180°C. Place into the oven and cook for about 50-60 minutes until golden brown, the potatoes are soft and the meat runs clear.
    Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!

    ©PetersFoodAdventures.com

    • Russian Meat Pie
    • Pirog Pie

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