Recipe 1 – Pirog

The Bor cookbook: Pie with minced meat and mushroom filling

Swedish pirog

Time to get started on the giant cooking project. This is the first of what will turn into a series of over 200 recipes that I will try out and translate from Swedish. They are all taken from a cookbook originating from Bor in Småland, Sweden. Read more about the cookbook here.

First of all, I wasn’t sure what would be the best translation for the name of this dish. The direct translation would be “giant pirozhki”, which in itself is an ambiguity since pirozhki is the diminuitive form of pirog. Funny enough, the word pirog is also used in Swedish, but there it means pirozhki = a small pie/pastry… very complicated. Looking at the etymology this would actually mean that the original name says giant small pie… Let’s just settle for it being a normal size covered pie or pirog if you want.

I have updated the instructions in the recipe to be easier to follow than the original. The scan of the original Swedish recipe can be found at the bottom of this article.

How did it taste? Very good actually, but a little dry. Personally I would have added some cream or crème fraiche to the filling and maybe used fresh mushrooms instead of canned ones.

Minced meat and mushroom pirog

Cooking time including preparation: around 1 hour
Portions: 4


For the dough:

  • 6 dl wheat flour
  • 1/2 tsp salt (use a bit more of your butter is unsalted)
  • 250 g margarine (I used butter instead)
  • 5 tbsp cold water

For the filling:

  • 1 yellow onion, diced
  • 250 g minced meat
  • 1 can of mushrooms (170 g net weight)
  • 1/2 dl water
  • 2 tbsp ketchup
  • 1 tsp salt
  • 1 pinch of thyme
  • 3 hard boiled eggs, sliced
  • 1 raw beaten egg for brushing the surface


Turn on your oven at 200°C. Mix the ingredients for the dough by hand and leave it in the fridge while preparing the rest.
Pirog dough
Fry the onion, minced meat and mushrooms in a pan. Meanwhile mix the water, ketchup, salt and thyme in a bowl. Pour in the mix in the pan and let it fry for a few more minutes to absorb most of the liquid.
Pirog filling
Split the dough in half and roll it out to two equally large discs. Put one disc on a baking tray covered with oven paper. Spread out the filling and put the sliced eggs on top of one disc. Cover with the other disc and seal the edge, for instance with a fork or pressing with your fingers. Brush over the surface with the raw beaten egg.
Baking pirog
Bake in the oven for 30 minutes.
Pirog served
This recipe is by an unknown contributor. At the bottom of the page an Arabic proverb can be found:

All sunshine makes a desert.

The cookbook has a few proverbs and other wise sayings spread out here and there on the pages.

Here is a scan of the original recipe in Swedish:
Svensk pirog - recept

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Veronica is the founder of With one foot in the past and one in the future she takes inspiration from older aesthetics and ideas to apply them in updated form today. She is passionate about teaching timeless skills and believes that the world needs more polymaths.

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