Pirog is Russian for "pie," and piroshki means "little pies." They can be filled with almost anything, from cabbage to meat to kasha, and are eaten by themselves as a snack or with a meal. Ours are filled with gribi, or wild mushrooms, which are a Russian passion.

Martha Stewart Living, Spring 1991


Recipe Summary

Makes 30 small piroshki


Ingredient Checklist


Instructions Checklist
  • In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.

  • Heat oven to 400 degrees.

  • Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.

  • Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.

Cook's Notes

Piroshki can be made in advance and frozen unbaked. To serve, bake frozen pies in 400-degree oven until golden brown.