Pirogi come in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular.[1][6] They can be closed or open-faced with no crust on top.[6]
Pirogi are usually made fromyeast-raiseddough,[3][6] which distinguishes them frompies andpastries common in other cuisines.[3] In former times, the dough for Russian pirogi was made predominantly ofrye flour. Later it was mixed withwheat flour. Nowadays, mainly wheat flour is used.[3]
There are also variants made fromshortcrust,flaky orpuff pastry. In East-Slavic languages,pirog is a generic term which denotes virtually any kind of pie, pastry, or cake. Тhus,Karelian pastry (known asKarelian pirog in Russian), Jewishknish orcharlotte cake are considered types of pirog in Eastern Europe.
The filling for pirogi may be sweet and containtvorog orcottage cheese, fruits likeapples,plums or variousberries, as well as honey, nuts orpoppy seeds. Savory versions may consist of meat, fish, mushrooms, cabbage, rice,buckwheatgroats, or potato. InUkrainian andRussian cuisines, pirogi (as well as their smaller versions calledpirozhki) with a savory filling are traditionally served as an accompaniment with clearborscht,broth, orconsommé.[6]
Certain types of pirog are known by different names:
Coulibiac, a middle-size Russian pirog of oblong shape with a complex filling;[7]
Kurnik ("chicken pirog"), also known aswedding pirog ortsar pirog, a dome-shaped savory Russian pirog, usually filled with chicken, eggs, onions,kasha or rice, and other optional components;[8][9]
