What I Ate Today

Not to be confused with the closely related Slavic Pirogis, Russian Pirozhkis have more in common with English pastys. Pirozhkis are generally made with leaven bread and are either baked or fried. They tend to be about half the size of a standard pasty. Pirogis (from my little knowledge) tend to be more like dumplings, made with unleaven pastry and typically boiled or fried.

I’ve tried a couple of times in the past to make Pirozhki but I’ve never been pleased with the result – either the filling or the pastry wasn’t right. Given another surplus of cabbage from our veg box and a new recipe for them in the Bread Matters book, I tried it again, this time with tasty results.