Description
Chicken Cabbage Savory Pirog is a delightful Eastern European pastry filled with a tender mixture of finely cubed chicken, sautéed cabbage, carrots, and herbs wrapped in a soft, slightly yeasted dough. This recipe combines savory flavors and a satisfying texture, baked to a golden perfection, making it perfect for a family meal or special occasion.
Ingredients
Dough Ingredients
- 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 Ingredients
- ¾ lb chicken (thighs or breast, finely cubed)
- 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 fresh herbs (parsley and dill mixed)
For Assembly
- 1 egg + 1 tsp water (beaten for egg wash)
- ½ tsp sesame seeds (optional)
Instructions
- Prepare Dough: In a mixing bowl, whisk together mayonnaise, oil, salt, warm water, and warm milk until combined. Sprinkle the active dry yeast over the top, then sprinkle sugar over the yeast. Cover the bowl with a kitchen towel and let it sit for 5 minutes to activate the yeast and allow it to become foamy.
- Knead Dough: Gradually add sifted flour to the wet ingredients, mixing until a soft dough forms and all flour is incorporated. Cover the dough and allow it to rise at room temperature for 1 ½ to 2 hours, or until it doubles or nearly triples in size.
- Cook Chicken: Heat 1 tsp of oil in a large skillet over medium-high heat. Add the finely cubed chicken and cook, stirring frequently, until fully cooked through, about 2 to 3 minutes. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add 1 Tbsp butter and sauté the finely chopped onion until tender and translucent, stirring frequently. Add the remaining 2 Tbsp butter, then add shredded cabbage, grated carrots, minced garlic, and 1/4 cup of water. Season with salt and pepper to taste. Continue to sauté until the cabbage reaches your desired tenderness.
- Combine Filling: Stir in ketchup, sour cream, fresh herbs, and the cooked chicken. Cook for an additional minute while stirring frequently. Remove the filling from heat and let it cool completely.
- Assemble Pirogs: On a lightly floured surface, divide the risen dough into two equal portions, covering one to prevent drying. Roll out the first portion into approximately a 12-inch round. Spoon half of the cooled cabbage and chicken filling into the center of the dough, leaving a 3-inch border around the edges.
- Seal Pirog: Carefully fold the edges of the dough over the filling toward the center, pinching the seams tightly to seal. Gently flip the pirog over and, if needed, lightly flatten to ensure even thickness and filling distribution. Repeat the process with the second dough portion and remaining filling.
- Proof Pirogs: Place the assembled pirogs on a baking tray lined with parchment paper. Brush the tops with beaten egg wash and sprinkle with sesame seeds if desired. Let the pirogs rise for an additional 30 to 45 minutes until slightly puffed.
- Bake: Preheat the oven to 400°F (200°C). Bake the pirogs for 18 to 22 minutes or until they turn golden brown and cooked through. Remove from the oven and allow to cool slightly before serving.
Notes
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- If you prefer, you can substitute chicken thighs with breast meat depending on your taste and preference.
- The dough rising times may vary depending on room temperature; warmer environments will speed up the process.
- Sesame seeds are optional but add a nice nutty flavor and decorative touch to the pirogs.
- Serve warm with sour cream or your favorite dipping sauce.
