The dough we use most commonly for pirozhki (but not good for pirog), and which produces an elegant baked pirozhok, is the following.

2 1/2 c. flour
1 full c. sour cream
2 eggs
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. butter

1. Sift flour onto kneading board, make a well in the center, and put in other ingredients. Quickly form together and knead into a dough. If too stiff, add another spoonful of sour cream. Form a ball, put on a plate, cover with a dish cloth and let rest in the refrigerator for 1/2 hour.

2. Roll out the dough thin (not all at once; in 4 or 5 steps, maybe). Cut out rounds with a glass or tin can, about 2 to 2 1/2 inches in diameter (a tuna tin is a good size). Reform the excess dough into a ball, roll out again, etc., until all used. There should be at least 30 rounds.

3. Place about 1 teaspoon of filling on a round, at the same time stretching the dough a little (without tearing it, of course). Bring opposite sides together into a half-moon shape, with a flat bottom. Press edges together to seal completely the filling, pinching with the tips of your fingers to form a pleated effect.

(OR. To get a good seal, it is important your fingers not be greasy, nor that any filling sneaks in between the edges being pressed together. Moistening the edges with water also helps.)

4. Place separated on a cookie tray; at this stage the pirozhki can be baked, or the tray can be put into the freezer. When the pirozhki are frozen, store them sealed in a plastic bag.

5. For baking, paint the individuals with egg glaze (an egg beaten thoroughly with a fork and a dash of water); do this for either the freshly prepared or frozen ones. Repeat during baking. Bake for about 15 minutes in a 375 degree oven (until golden brown). Take care not to overbake - they are thin and tender.