pirog

plural pirogs · plural pirogi · plural pirogen · plural pirogn

1. countableuncountableA baked case of dough with a sweet or savoury filling, popular in Eastern Europe.

   There are various stuffed pastries, large and small—eastern relatives of pirogs and pirozhky.

   1967, Barbara Norman, “The Ten Cuisines of Russia”, in The Russian Cookbook […], New York, N.Y.: Atheneum, →LCCN, →OCLC, page 28

   3 more examples

   On such a day it was the custom, some sixty years ago, to bake several immense pirogs of cake dough; one of these pirogs was stuffed with hard-boiled eggs and sometimes also with kasha, while the others had no fillings; it was these latter that were sent to various relatives as a sign of affection.

   1933, Nina Nikolaevna Selivanova, Dining & Wining in Old Russia, page 90

   At the festival one can take chai sweetened with raspberry preserves or honey as they did in the old days and with the chai selected from an assortment of tantalizing delicacies including rum and honey babas, vareneky,^([sic – meaning vareniki]) poppyseed roll, piroshki, blini, apple pirog, hvorost (sometimes called khrustiki), tea cakes, cheese tortes and more, all made by the women and men of the parish.

   1978 October 5, “Samovars of tea, Russian rye bread and homemades are lures to festival”, in The Sun, final edition, volume 283, number 122, Baltimore, Md., →ISSN, →OCLC, page D9, column 1

   Pirogs are eaten in Russia with soup and can be filled with meat, ham, fish or cheese, but they are usually stuffed with herbs and are not unlike the herby pastes that were so much in vogue in England in the eighteenth century.

   2011, Hilda Leyel, The Perfect Picnic

plural Pirogs

1. A surname of Slavic origin.