Potato Pirog
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt potatoes
- funt wheat flour
- zolotnik dry yeast
- stakan milk
- eggs
- stakan melted Finnish butter
- funt meat (boiled or roast beef)
- onion
- funt butter (filling)
- salt, pepper, greens
Instructions
- Boil, drain, mash and sieve the potatoes; mix with flour, dissolved yeast, eggs, salt and melted butter.
- Beat, divide into two sheets, rest an hour.
- Layer potato, meat forcemeat (No. 1387), potato in a buttered pan; glaze and bake; serve in the pan.