Small Pirog
3 c. sifted flour
2 whole eggs
1/2 lb. lightly salted butter
1/2 c. very cold water
Large Pirog
4 1/2 c. sifted flour
3 whole eggs
3/4 lb. lightly salted butter
3/4 c. very cold water

In a wooden bowl cut butter into the flour until size of peas. Then rub between palms until blended. Make well in center of flour, add the eggs and cold water while stirring with a fork from center toward outside of bowl. Shape it into a smooth ball and refrigerate it for at least 2 to 4 hours (may be prepared well in advance and refrigerated for days, wrapped in foil or waxed paper).

When ready to use, divide dough into 2 unequal portions. Roll out the large piece with rolling pin to fit the bottom of the pan with overlap. Spread the filling evenly. Roll out the smaller portion of the dough, unfold it carefully over the filling and bringing the ends to meet the bottom layer of dough. Pinch or crimp edges all around. Brush with egg-wash. Make slits with kitchen shears to allow steam to escape. Bake in preheated 400 degree oven 30 to 40 minutes.

Small Pirog: Use a 15 x 10 inch jelly roll pan.

Large Pirog: Use a 12 x 18 inch cookie sheet.

CABBAGE FILLING:

2 med. size cabbage
1/4 lb. butter
3 hard boiled eggs
Salt

Shred the cabbage, removing the hard core, sprinkle with salt and let stand for 1/2 hour. Have water boiling, place the cabbage in a colander, pour boiling water over it. Let stand for another 1/2 hour. Squeeze excess water from cabbage and transfer it to a heavy pot where butter has been melted, simmer for about 1/2 hour, stirring it frequently to prevent burning. Cool uncovered. Add finely chopped eggs, season lightly with freshly ground pepper, add salt if necessary. May be prepared in advance and stored refrigerated overnight.

MEAT FILLING:

2 lb. lean ground beef
2 finely chopped onions
3 tbsp. butter
3 hard boiled eggs
Salt
Freshly ground black pepper

Saute onions in heavy skillet using 1 1/2 tablespoons butter. Add the beef and stirring and breaking up lumps sear on high heat until well browned. Cool. Using the finest blade of a meat grinder, grind the meat and onion mixture. Return it to the skillet using the remaining butter. Brown again, very quickly 2 or 3 minutes, stirring all the time. Finely chop hard boiled eggs. Add to meat. Salt to taste and season with freshly ground pepper. If filling appears too dry, a couple of tablespoons of beef stock may be added to moisten.