# Pirog

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{{short description|Pastry of Eastern European origin}}
{{distinguish|Pierogi}}
{{Other uses}}
{{Infobox food
| name               = Pirog
| image              = Fish pie.JPG
| image_size         = 265px
| caption            = A fish pirog
| alternate_name     = Pirogi
| region             = [Eastern Europe](/source/Eastern_Europe), [Northern Europe](/source/Northern_Europe)
}}

'''Pirog''' ({{lang-rus|пирог|p=pʲɪˈrok|a=Ru-пирог.ogg|links=yes}}; {{langx|uk|пиріг|pyrih}}, {{IPA|uk|pɪˈriɦ|IPA|Uk-пиріг.ogg}}, {{pl.}} {{langx|uk|пироги|pyrohy|label=none}}; {{langx|be|пірог}} {{IPA|be|pʲiˈrɔx|}}; {{langx|se|pirog}}; {{langx|lv|pīrāgs}}, {{pl.}} {{lang|lv|pīrāgi}}; {{langx|lt|pyragas}}, {{pl.}} {{lang|lt|pyragai}}; {{langx|fi|piirakka}} {{IPA|fi|ˈpiːrɑkːɑ|}}; {{langx|et|pirukas}} {{IPA|ee|ˈpiːrukːɑs|}}; {{langx|sv|pirog}} {{IPA|sv|pɪˈroːɡ|}}; {{langx|krl|piirai}} {{IPA|krl|ˈpiːrɑi̯|}}) is a baked case of dough with either sweet or savory filling.<ref name="Goldstein">Darra Goldstein. ''A Taste of Russia: A Cookbook of Russian Hospitality'', "Russian pies", p.54. Russian Information Service, 1999, {{ISBN|978-1880100677}}</ref><ref name="Pokhlyobkin1">Вильям Похлебкин. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1747/Пироги Пироги]. Москва: Центрполиграф, 2007, {{ISBN|978-5-9524-3170-6}} ([William Pokhlyobkin](/source/William_Pokhlyobkin). ''The Culinary Dictionary'', "Pirogi". Moscow: Centrpoligraph, 2007; in Russian)</ref> The dish is common in [Finnish](/source/Finnish_cuisine) and [Eastern European cuisine](/source/Eastern_European_cuisine)s.

The name is derived from the ancient [Proto-Slavic](/source/Proto-Slavic_language) word ''pir'', meaning "[banquet](/source/banquet)" or "[festivity](/source/festivity)".<ref name="Pokhlyobkin2">Вильям Похлебкин. ''Большая энциклопедия кулинарного искусства'', [http://dic.academic.ru/dic.nsf/enc_pohlebkin/300/Пироги Пироги русские]. Москва: Центрполиграф, 2010, {{ISBN|978-5-9524-4620-5}} ([William Pokhlyobkin](/source/William_Pokhlyobkin). ''The Great Encyclopedia of Culinary Art'', "Russian pirogi". Moscow: Centrpoligraph, 2010; in Russian)</ref><ref name="Vasmer1">[Max Vasmer](/source/Max_Vasmer). ''Russisches etymologisches Wörterbuch. Winter''. Heidelberg, 1953–1958 (in German); [http://vasmer.narod.ru/p507.htm Пирог] (in Russian)</ref><ref>''Etymological dictionary of Ukrainian language'' (2003), vol 4. (in Ukrainian), [Naukova Dumka](/source/Naukova_Dumka), Kyiv. {{ISBN|966-00-0590-3}}(4)</ref> The Russian plural, ''pirogi'' (with the stress on the last syllable), should not be confused with [pierogi](/source/pierogi) (stress on "ro" in Polish and English) in [Polish cuisine](/source/Polish_cuisine), which are dumplings similar to [Russian](/source/Russian_cuisine) [pelmeni](/source/pelmeni) or [varenyky](/source/varenyky).

==Shape==
Pirogi come in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular.<ref name="Goldstein" /><ref name="Stechishin">[Stechishin, S.](/source/Savella_Stechishin) (1989). ''Traditional Ukrainian Cookery''. Trident Press, Canada. {{ISBN|0-919490-36-0}}</ref> They can be closed or open-faced with no crust on top.<ref name="Stechishin"/>

==Dough==
Pirogi are usually made from [yeast](/source/Baker's_yeast)-[raised](/source/Leavened) [dough](/source/dough),<ref name="Pokhlyobkin2" /><ref name="Stechishin"/> which distinguishes them from [pie](/source/pie)s and [pastries](/source/pastry) common in other cuisines.<ref name="Pokhlyobkin2" /> In former times, the dough for Russian pirogi was made predominantly of [rye flour](/source/rye_flour). Later it was mixed with [wheat flour](/source/wheat_flour). Nowadays, mainly wheat flour is used.<ref name="Pokhlyobkin2" />

There are also variants made from [shortcrust](/source/shortcrust_pastry), [flaky](/source/flaky_pastry) or [puff pastry](/source/puff_pastry). In East-Slavic languages, ''pirog'' is a generic term which denotes virtually any kind of pie, pastry, or cake. Thus, [Karelian pastry](/source/Karelian_pastry) (known as ''karelskiye pirozhki'' in Russian), Jewish [knish](/source/knish) or [charlotte cake](/source/Charlotte_(cake)) are considered types of pirog in Eastern Europe.

==Filling==
The filling for pirogi may be sweet and contain [tvorog](/source/tvorog)  or [cottage cheese](/source/cottage_cheese), fruits like [apple](/source/apple)s, [plum](/source/plum)s or various [berries](/source/berry), as well as jam, honey, nuts or [poppy seed](/source/poppy_seed)s. Savory versions may consist of meat, fish, poultry, variety meats, eggs, mushrooms, cabbage, scallions, rice, [buckwheat](/source/buckwheat) [groat](/source/Groat_(grain))s, potato or a mixture  of those. In [Ukrainian](/source/Ukrainian_cuisine) and [Russian](/source/Russian_cuisine) cuisines, pirogi (as well as their smaller versions called [pirozhki](/source/pirozhki)) with a savory filling may be served as an accompaniment with clear [borscht](/source/borscht), [broth](/source/broth), or [consommé](/source/consomm%C3%A9), or enjoyed on their own.<ref name="Stechishin" />

==Types==
Certain types of pirog are known by different names:
* [Coulibiac](/source/Coulibiac), a middle-size Russian pirog of oblong shape with a complex filling;<ref name="BooksPublishing2007">{{cite book|author1=Madison Books|author2=Andrews McMeel Publishing|title=1,001 Foods to Die For|url=https://books.google.com/books?id=ptZgNoobsyUC&pg=PA280|access-date=8 February 2011|date=1 November 2007|publisher=Andrews McMeel Publishing|isbn=978-0-7407-7043-2|pages=280}}</ref>
* [Kurnik](/source/Kurnik_(pirog)) ("chicken pirog"), also known as ''wedding pirog'' or ''[tsar](/source/tsar) pirog'', a dome-shaped savory Russian pirog, usually filled with chicken, eggs, onions, [kasha](/source/kasha) or rice, and other optional components;<ref name="Pokhlyobkin3">Вильям Похлебкин. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1190/курник Курник]. Москва: Центрполиграф, 2007, {{ISBN|978-5-9524-3170-6}} ([William Pokhlyobkin](/source/William_Pokhlyobkin). ''The Culinary Dictionary'', "Kurnik". Moscow: Centrpoligraph, 2007)</ref><ref name="Zdanovich1">Леонид Зданович. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1190/курник Курник]. Москва: Вече, 2001, {{ISBN|5-7838-0923-3}} (Leonid Zdanovich. ''Culinary dictionary'', "Kurnik". Moscow: Veche, 2001; in Russian)</ref>
* [Poppy seed roll](/source/Poppy_seed_roll) and [nut roll](/source/nut_roll), popular throughout [Central](/source/Central_Europe) and [Eastern Europe](/source/Eastern_Europe), are considered types of pirog in Eastern Europe;
* [Pirozhki](/source/Pirozhki) (Russian [diminutive](/source/diminutive), literally "small pirogi") or ''pyrizhky'' (Ukrainian), individual-sized [bun](/source/bun)s that can be eaten with one hand;<ref name="Goldstein" />
* [Rasstegai](/source/Rasstegai) ("unbuttoned pirog"), a type of Russian pirog with a hole in the top;<ref name="Zdanovich2">Леонид Зданович. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/1862/расстегай Расстегай]. Москва: Вече, 2001, {{ISBN|5-7838-0923-3}} (Leonid Zdanovich. ''Culinary dictionary'', "Rasstegai". Moscow: Veche, 2001; in Russian)</ref>
* [Shanga](/source/Shanga_(pirog)), a small or medium-size open-faced circular savory pirog endemic to and widespread in [Ural](/source/Ural_(region)) and [Siberia](/source/Siberia);<ref name="Vasmer2">[Max Vasmer](/source/Max_Vasmer). ''Russisches etymologisches Wörterbuch. Winter''. Heidelberg, 1953–1958 (in German); [http://vasmer.narod.ru/p847.htm Шаньга] (in Russian)</ref> "Shanga is a bakery product made of unleavened or yeast, wheat, rye or rye-wheat dough. The dish is of Finno-Ugric origin, spread from [Karelia](/source/Karelia) to the Ob, including the [Russian North](/source/Russian_North). It is part of the national cuisines: [Komi cuisine](/source/Komi_cuisine), [Mari cuisine](/source/Mari_cuisine), [North Russian cuisine](/source/North_Russian_cuisine), [Udmurt cuisine](/source/Udmurt_cuisine)."
* [Vatrushka](/source/Vatrushka), a small sweet pirog, popular in all Eastern Slavic cuisines, formed as a ring of dough with quark in the middle.<ref>{{cite book | title = Home Cooking From Russia: A Collection of Traditional, Yet Contemporary Recipes |publisher = Authorhouse |url = https://books.google.com/books?id=OLAHrc0gfIIC&q=Vatrushka&pg=PA94 | date = 2011  | page =  94 | isbn = 9781467041362 | author= Ekaterina and Lludmila Bylinka }}</ref><ref name="Zdanovich3">Леонид Зданович. ''Кулинарный словарь'', [http://dic.academic.ru/dic.nsf/dic_culinary/391/ватрушка Ватрушка]. Москва: Вече, 2001, {{ISBN|5-7838-0923-3}} (Leonid Zdanovich. ''Culinary dictionary'', "Vatrushka". Moscow: Veche, 2001; in Russian)</ref>

Similar [West Slavic](/source/West_Slavs) pastries, such as Czech and Slovak [Kolach](/source/Kolach_(cake)), and Polish [Kołacz](/source/Ko%C5%82acz), usually have sweet fillings.

<gallery mode="packed" heights="150px">
Koulibiak au saumon.jpg|[Coulibiac](/source/Coulibiac)
Karjalanpiirakka-20060227.jpg|[Karelian pasty](/source/Karelian_pasty)
Kurnik.jpg|[Kurnik](/source/Kurnik_(pirog))
Bejgli1.jpg|[poppy seed](/source/Poppy_seed_roll) and [nut roll](/source/nut_roll)
Piroshki.JPG|[Pirozhki](/source/Pirozhki)
Rasstegai s gorbushei.jpg|[Rasstegai](/source/Rasstegai)
Shangi.JPG|[Shangi](/source/Shanga_(pirog))
Vatrushka.jpg|[Vatrushka](/source/Vatrushka)
</gallery>

==See also==
* [Burek](/source/Burek)
* [Bierock](/source/Bierock) or [runza](/source/runza)
* [Cornish Pasty](/source/Cornish_Pasty)
* [List of Russian dishes](/source/List_of_Russian_dishes)
* [Khachapuri](/source/Khachapuri)
* [Comfort food](/source/Comfort_food)
* [Pie](/source/Pie)
* [Pastry](/source/Pastry)

==References==
{{reflist}}

{{Pastries}}

Category:Belarusian cuisine
Category:Belarusian desserts
Category:Russian pastries
Category:Swedish pastries
Category:Ukrainian cuisine
Category:Savoury pies
Category:Sweet pies
Category:National dishes

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Adapted from the Wikipedia article [Pirog](https://en.wikipedia.org/wiki/Pirog) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Pirog?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.