Piroshki (Perogen) –Russian and Latvian meat pies
Featured in the On the Sickle’s Edge, piroshki have remained the quintessential Russian and Slavic dish for centuries and are, perhaps, the most well-loved of Russian recipes. Piroshki (Jewish Perogen) can be filled with any kind of meat, fish, even meat or fish combined with vegetables.
Here are two of our favorite authentic piroshki recipes. Let us know which you like best!
1) This recipe by Taylor calls for deep frying the piroshki. Authentically, chicken fat would be used instead of oil.
http://allrecipes.com/recipe/26670/taylors-piroshki/
2) This recipe by Russian-born Yelena Strokin calls for baking the piroshki. Her recipe uses butter and an egg wash to give the piroshki a nice browned appearance.
http://www.melangery.com/2013/07/russian-monday-pirozhki-baked-stuffed.html