Pugach(Pie)

Pugach is one of those old-world recipes that grandmothers made by feel and everyone else tries to reverse-engineer.

The dough is a soft, enriched yeast dough made with scalded milk, shortening, egg, and sugar. It rises once, gets divided in half, and each piece wraps around a filling before being carefully rolled out to about ¾-inch thick. The trick is rolling gently so the filling doesn’t burst through.

Three fillings come with this recipe, and each one is worth making. Cabbage sauteed in butter until soft and sweet. Mashed potatoes mixed with chives and egg for richness. Sauerkraut fried slowly in butter until mellow and golden.

After baking, both sides of the pie get brushed with browned butter. That final step adds a nutty richness that soaks into the crust while it’s still warm.

Kitchen Tips

• Scald the milk first. Pouring it hot over the shortening, salt, and sugar melts everything evenly and creates a smoother dough.
• Let the dough fully double before shaping. Underproofed dough will fight you when you try to roll it out, and the finished pie will be dense.
• Roll the filled dough very gently and carefully. Too much pressure pushes the filling through the dough. Work slowly, rotating as you go.
• Let the shaped pies rise another 30 minutes on the baking sheet before they go in the oven. This second rise is what gives the crust its airy texture.

Variations

• Mix fillings by doing one pie with cabbage and one with potato for variety.
• Add caramelized onions to the sauerkraut filling for extra sweetness that balances the tang.
• Use farmer’s cheese or cottage cheese as a fourth filling option for a slightly tangy, creamy version.