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Piroghi Recipe

by CookEatShare Cookbook

Ingredients

1 box pie crust mix (for 2 crust pie) 2 tbsp. butter 1 c. minced onion 2 lg. carrots, minced 2 c. minced green cabbage 1 pound grnd chuck

1 c. warm water 1 env. instant gravy mix 2 tbsp. minced parsley 1 teaspoon salt 1/2 teaspoon summer savory 1/4 teaspoon pepper

Directions

1. Prepare pie crust mix and set aside in bowl. Saute/fry carrots, onion, cabbage in butter in large skillet till tender and slightly brown (about 30 min). Remove to large bowl.
2. In same skillet brown meat. Stir in water, loosen brown bits in bottom of pan. Stir in gravy mix, parsley, salt, savory and pepper. Simmer for 5 min. Add in to vegetables. Roll pastry to a 16 inch round. Carefully slide onto a cookie sheet to within 1 inch from edge of sheet. Spoon meat and vegetable mix onto half of pastry round to within 2 inches from edge. Fold over the other half to make a half circle. Press edges and crimp. Make slits in top of pastry. Bake at 400 degrees for 30 min.

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