Layered Rich-Dough Pirog with Meat Forcemeat
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt wheat flour (dough)
- funt butter (dough)
- funt beef or veal (filling)
- onion
- spoon grated bread
- egg
- spoon smetana (sour cream)
- funt butter (filling)
- rusks
Instructions
- Make dough No. 1373 and cut thin rounds the size of the pan base.
- Butter and crumb the pan; stack the rounds, spreading each with forcemeat and butter, filling halfway.
- Butter the top, let rise 1/4 hour, and bake in a very hot oven.