½ liter milk
25 grams yeast (½ small square)
2 pinches of salt
pinch of pepper
oil, for brushing
1 egg and 1 tablespoon water, beaten together
To make the dough, mix together milk, yeast, eggs and enough flour to make consistent dough. Knead until smooth. Then cut into pieces and roll into circles about the size of a small dinner plate. Set aside. Prepare your filling. Fill each piece of dough with a spoonful of filling. Fold and pinch together the edges, leaving the ends slightly open for beans, and completely pinched together for all other fillings. Place in lines onto a greased baking sheet, and lightly oil the edges of all touching pirozhky. They should be touching so that they can be pulled apart later. Brush tops with egg and water mixture. Bake on medium flame 30-40 minutes, or until golden brown. Separate and enjoy. Yields approximately 2 dozen pirozhky.
Mash together cooked beans, pressed garlic, salt and pepper with a few spoonfuls of water. Garnish these with dill if it is available fresh.
Combine peeled, cored and sliced apples with a pinch of cinnamon and sugar.
Combine peeled and diced rhubarb (called raven) with a handful of sugar.
Finely chop sour cabbage and carrots. Sauté in a small amount of sunflower oil, then cool.
Combine diced hard-boiled eggs, sliced green onion, salt and pepper. Add a handful of cooked rice, if desired.
Use the preserved cherries or other fruit from your neighbor.
Tvorog syr or other domashny syr from the bazaar.