Recipe: Russian Meat Loaf (Pirog)
PIE CRUST
2 cups flour
3 oz pkg. cream cheese
1 tsp salt
1 egg, beaten
½ cup butter
FILLING
1 tbsp snipped parsley
1 tsp salt
1/4 tsp pepper
1 tbsp corn flake crumbs
2 cups chopped onion
¾ cup butter
1 beef bouillon cube, crumbled
1 ½ lbs. ground chuck or round
1 egg, beaten
Prepare dough for crust. Sift flour and salt into bowl and cut in butter and cheese until mixture resembles coarse meal. Add egg and mix until all particles are moistened. Shape into patty, wrap in plastic and refrigerate.
Prepare filling. Saute' onion until tender in 3 tbsp butter. Stir in bouillon. Combine with meat, egg, and seasonings and shape into an 8" x 4" oval loaf. Roll dough on floured board into 12" x 16" oval and center meat loaf on dough. Cut dough around loaf into 1 ½" strips starting 1" from meat and cutting to outside edge of dough. Fold strips up over loaf joining them at center top and pressing dough firmly against meat. Seal ends together at top of loaf. Melt remaining 1 tbsp butter and brush over crust. Sprinkle with crumbs. Center on ungreased baking sheet and bake at 375° F about 60 minutes until meat is done. Cool 10 minutes, then slice and serve with dill sauce. Makes 6-8 servings.
DILL SAUCE
1 cup sour cream (or half plain yogurt)
1/3 cup finely chopped dill pickle
1 tbsp dill pickle liquid
1/2 cup salad dressing
Combine ingredients and slowly heat to serving temperature, stirring constantly. |
