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Pirozhki are either fried or baked. They come in sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or tvorog. [9] Baked pirozhki may be glazed with egg to produce golden color.
A traditional dish in Slovak cuisine is bryndzové pirohy, dumplings filled with salty bryndza cheese mixed with mashed potatoes. Bryndzové pirohy are served with some more bryndza (mixed with milk or sour cream, so it has a liquid consistency and serves as a dip) and topped with bacon or fried onion. In Slovakia, pirohy are semicircular in shape.
One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Six typical fillings for traditional pirozhki are: Chopped boiled meat mixed with sautéed onions; Rice and boiled eggs with dill
Pirozhki pirozhok, piroshki: Russia, Ukraine: Savory or sweet The generic word for individual-sized baked or fried buns (small pirogs) stuffed with a variety of fillings. Pork pie: United Kingdom: Savory A traditional British meat pie consisting of roughly chopped pork and pork jelly sealed in a hot water crust pastry. Pot pie: United Kingdom ...
Traditional for Easter. Pryanik: A range of traditional sweet baked goods made from flour and honey. Pastila: It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". Syrok: A type of sweet dairy food made from glazed or unglazed curd cheese with or without filling. Khvorost
Pirozhki: with Black Currant, potatoes or cabbage, each in 40-piece boxes. M&P Pirozhki with Potatoes Vareniki: Sour Cherry, Potato & Onion, Potato & Mushroom and Farmer Cheese in 14-ounce packages.
Pirozhki (Russian diminutive, literally "small pirogi") or pyrizhky (Ukrainian), individual-sized buns that can be eaten with one hand; [1] Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top; [10]
While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the ...