Pugach (Pie) Recipe

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Pugach (Pie) Ingredients

3/4 cup milk, scalded
3 cup flour
1 tsp salt
1 each egg, slightly beaten
4 tbsp sugar
1 package yeast
3 tbsp shortening
1/4 cup water, lukewarm

FILLINGSCABBAGE

1 med. hd. cabbage,chop fine
1 butter

FILLINGSPOTATO

3 each potato, med., mashed
1 each egg, beaten
1 chives, chopped

FILLINGSSAUERKRAUT

1/2 lb sauerkraut, drained
1 butter

A Recipe for
Pugach (Pie)

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Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Pugach (Pie)

Those who forget the pasta are condemned to reheat it.
Author Unknown

Pugach (Pie) Directions

Pour milk over salt, sugar and shortening. Cool to lukewarm. Add
egg, then yeast which has been disolved in water. Add about half of
the flour. Beat well. Add remainder of flour. Beat. Turn out on
floured board and knead about 5 minutes. Place in greased bowl and
let rise until doubled in bulk. Divide dough in two portions. Flatten
out one piece to about 2-inch thickness. Place desired filling in
center. Draw up and pinch edges together to cover filling. Roll out
lightly and carefully to pie shape, about 3/4 inch thick. Folow same
method for remaining half of dough. Place on greased cookie sheet.
Let rise about 1/2 hour. Bake at 374-F about 20 to 30 minutes. When
done, brush both sides with browned butter.
Cabbage filling: Saute cabbage in butter until soft.
Potato filling: Combine potatoes, chives and egg.
Sauerkraut filling: Fry saurkraut slowly in butter about 5 mins.
Makes about 2 loaves.

Serves: 6

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Pugach (Pie) Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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