Description
Chicken Cabbage Savory Pirog is a delightful Eastern European-inspired pastry filled with tender chicken, sautéed cabbage, carrots, and fragrant herbs. A soft yeast dough encases the savory filling, making it a perfect snack or light meal that pairs well with sour cream or ketchup. This recipe balances creamy, savory, and fresh flavors in a comforting baked pie.
Ingredients
Scale
Dough
- 2 Tbsp mayonnaise
- 1 tsp oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 2 cups all-purpose flour (sifted)
Filling
- ¾ lb chicken (thighs or breast, cubed finely)
- 1 tsp oil
- ½ large onion (finely chopped)
- 3 Tbsp unsalted butter (divided)
- 3 cups cabbage (shredded finely)
- 2 small carrots (grated)
- 2 garlic cloves (minced)
- 1/4 cup water
- 1 ½ tsp ketchup
- 1 ½ tsp sour cream
- 3 Tbsp favorite herbs (mix of parsley and dill recommended)
Finishing
- 1 egg + 1 tsp water (beaten for egg wash)
- ½ tsp sesame seeds (optional)
Instructions
- Prepare the yeast dough: In a small bowl, combine warm milk, warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until frothy. In a larger mixing bowl, combine sifted flour, salt, mayonnaise, and oil. Slowly add the yeast mixture and knead until a soft, smooth dough forms. Cover the dough and let it rise in a warm place for about 20 minutes or until doubled in size.
- Cook the chicken filling: Heat 1 tsp oil in a skillet over medium heat. Add finely cubed chicken and cook until browned and fully cooked, about 5–7 minutes. Remove chicken and set aside.
- Sauté vegetables: In the same skillet, melt 1 ½ Tbsp butter. Add chopped onions and sauté until translucent. Add shredded cabbage, grated carrots, and minced garlic. Cook gently, stirring occasionally, adding 1/4 cup water if needed to soften the vegetables, about 7–10 minutes.
- Combine filling ingredients: Return cooked chicken to the skillet with vegetables. Stir in ketchup, sour cream, and herbs. Mix well and cook for another 2 minutes. Adjust salt to taste and turn off the heat to allow the filling to cool slightly.
- Assemble the pirog: Preheat the oven to 375°F (190°C). Divide the risen dough into 6 equal portions. Roll each portion into a circle. Place a generous spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon or your desired shape, sealing the edges by pressing firmly.
- Apply egg wash and bake: Arrange the assembled pirogs on a baking sheet lined with parchment paper. Brush each with the beaten egg wash to give a golden shine. Sprinkle sesame seeds on top if using. Bake for 30-35 minutes until golden brown and cooked through.
- Serve: Allow pirogs to cool slightly before serving. They are delicious warm or at room temperature, especially with extra sour cream or ketchup on the side.
Notes
- You can substitute chicken thighs or breast according to your preference.
- For vegetarian variation, omit chicken and add mushrooms or beans to the filling.
- If you don’t have mayonnaise for the dough, you can substitute with an equal amount of yogurt or sour cream.
- Make sure the yeast mixture is warm but not hot to activate properly.
- Ensure the filling is not too wet to prevent soggy dough.
- Leftover pirogs can be refrigerated and reheated in an oven or toaster oven for best texture.
