Russian filled pie - пироги, кулебяка

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Makes 10 small pies


, gBaker’s %
AP Flour370100%
Water16344%
Egg100 (2)27%
Active Dry Yeast61.6%
Oil or margarine4512.2%
Sugar102.7%
Salt61.6%
Total700189.2%

preferment

Flour - 150g
Water - 75g
Yeast - 6g
Mix and ferment for 2-3 hours

mixing

Mix all ingredients with preferment, knead 4 min. Add fat 1 min before the end.

fermentation

40 min @30°C .

shaping

Divide and shape balls 70g each, rest 10 min, flatten and fill with filling

proofing

50-60 minutes

baking

Bake  at 210°C for 30 minutes

Fillings


  1. Hard boiled egg, green onion, dill
  2. stewed cabbage, hard boiled egg
  3. potato, sauteed onion
  4. sauteed mushrooms, onions
  5. feta, spinach(kale or chard), tarragon
  6. sauteed liver , buckwheat
  7. pumpkin, dry prunes

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