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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.

Source: Martha Stewart Living, Spring 1991
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Cook's Notes

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

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