Top 4 Russian Savory Pies

Pirog is a popular Russian pie made from yeast dough, shortcrust, or puff pastry that is filled with either sweet or savory ingredients. Some of the more popular fillings include meat, fish, mushrooms, cheese, cabbage, potatoes, and fruits such as plums, apples, or a variety of berries. The pie can be either closed or open-faced. In Russia, pirog is so popular that it has often been considered as a sign of a good housewife.Expand

Kurnik is a festive variety of traditional Russian pirog—a pie made from various types of dough that is filled with either sweet or savory ingredients. This special variety consists of a pastry shell that is shaped into a large dome and comes filled with layers of meat (typically chicken, which is suggested by its name - kuritsa means hen in Russian), eggs, rice, kasha, mushrooms, and other additional ingredients. Often said to symbolize fertility and stability, kurnik is an old, traditional dish that was mainly reserved for royalty and served at wedding feasts. In the past, the layers were separated by blini pancakes, and the pie was usually intricately decorated with pieces of dough. Kurnik is usually served with a sauce of choice or as a side dish with soup. Expand

Perepechi is a traditional pie originating from the region of Udmurtia. These open Udmurt pie shells have pinched edges and are filled with various ingredients such as ground beef, mushrooms, eggs, onions, milk, salt, and pepper. The shells are usually made with butter, eggs, rye flour, wheat flour, salt, and sugar. The open-faced pies are baked in the oven, and if properly prepared, they should be soft and slightly crispy, while the filling should always be rich and tender. The name perepechi means something baked behind the oven, because they were initially baked in stoves over a low fire. Originally, the dough was made with rye flour, but nowadays plain wheat flour is used more often than not.Expand

Coulibiac is a Russian pie characterized by its oblong shape and various fillings such as salmon and buckwheat, cabbage with mushrooms and onions, or ground meat with rice and eggs. The pie is usually made with yeast dough, and the quantity of fillings should always exceed the quantity of pastry. Coulibiac was invented in the 17th century in Russia, and it became popular in France in the 19th century, when French chefs brought it back home from Russia. It is recommended to pair the pie with a glass of milk or a cup of tea.Expand