Let me tell you about one of my absolute favorite dishes: chicken cabbage savory pirog! This delightful little pastry is like a warm hug for your taste buds. Originating from Eastern European kitchens, these pirogs are filled with a savory mix of tender chicken and sweet cabbage, all wrapped in flaky puff pastry. Trust me, when you take that first bite, you’ll be transported to a cozy family gathering, the aroma of home-cooked meals lingering in the air.
I remember the first time I made these pirogs; I had some leftover chicken and a crisper full of cabbage, and I thought, “Why not?” The moment they came out of the oven, golden brown and irresistible, my kitchen was filled with the most mouthwatering scent. My family devoured them in minutes, and I knew I had struck gold! They’re not just delicious; they’re quick to whip up, making them perfect for busy weeknights or a casual gathering with friends. Plus, they’re so versatile! You can spice them up or keep them simple, but one thing’s for sure: they’ll always be a hit!
Ingredients List
Gathering your ingredients is the first step to making these delightful chicken cabbage savory pirogs. Here’s what you’ll need:
- 2 cups shredded cabbage (this adds a wonderful crunch)
- 1 cup cooked chicken, shredded (perfect for using up leftovers!)
- 1 onion, chopped (for that sweet, caramelized flavor)
- 2 tablespoons oil (to sauté the onion and cabbage)
- 1 teaspoon salt (to bring out all the flavors)
- 1/2 teaspoon pepper (for a little kick)
- 1 package puff pastry (the flaky goodness is a must!)
- 1 egg, beaten (for a beautiful golden egg wash)
Make sure to have everything prepped and ready to go, so you can enjoy the cooking process! Trust me, it makes all the difference when you’re in the kitchen.
How to Prepare Chicken Cabbage Savory Pirog
Now that you have all your ingredients ready, let’s dive into the magical process of making these chicken cabbage savory pirogs! It’s really quite simple, and I promise you’ll be so proud of yourself once you see (and smell) the final product. Let’s get started!
Preheat and Sauté
First things first, you’ll want to preheat your oven to 375°F (190°C). This is super important because a hot oven ensures your pirogs bake up beautifully golden and flaky. While that’s heating up, grab a pan and add 2 tablespoons of oil over medium heat. Toss in your chopped onion and sauté for about 5 minutes, or until they become translucent and fragrant. Ahh, the smell of cooking onions is just heavenly, isn’t it?
Cook Cabbage and Combine Filling
Next, add your shredded cabbage along with 1 teaspoon of salt and ½ teaspoon of pepper to the pan. Sauté everything together for about 7-10 minutes, stirring occasionally, until the cabbage has softened up nicely. You want it to lose that raw crunch but still have a little texture left. Once it’s just right, stir in the shredded chicken and give it a good mix. Then, remove the pan from heat and let that delicious filling cool down a bit while we work on the pastry!
Prepare Pastry and Fill Pirogs
Now comes the fun part! Take your package of puff pastry and roll it out on a lightly floured surface until it’s about 1/8 inch thick. Using a round cutter or a glass, cut out circles—aim for about 4-5 inches in diameter. Place a spoonful of your chicken and cabbage filling on one half of each circle. Don’t overstuff—trust me, I’ve learned this the hard way! Fold the other half over the filling and pinch the edges tightly to seal. Feel free to use a fork to crimp the edges for an extra touch! Finally, brush the tops of the pirogs with that beaten egg for that gorgeous golden finish.
Baking Instructions
Time to bake! Arrange your pirogs on a baking sheet lined with parchment paper, giving them a little space to breathe. Pop them in the preheated oven and bake for about 25 to 30 minutes, or until they’re golden brown and puffed up. Just imagine the aroma filling your kitchen! Once they’re done, let them cool for a few minutes before diving in. You’ll want to savor that first bite, trust me!
Why You’ll Love This Recipe
- Quick and Easy: These chicken cabbage savory pirogs come together in no time, making them perfect for busy weeknights or last-minute gatherings.
- Flavor-Packed: With the combination of tender chicken, sweet cabbage, and golden puff pastry, each bite is bursting with deliciousness!
- Great Use of Leftovers: If you have leftover chicken, this recipe is a fantastic way to turn it into something new and exciting.
- Customizable: Feel free to play around with spices or add your favorite veggies to the filling; the possibilities are endless!
- Perfect for Sharing: These pirogs are great for feeding a crowd, and they always disappear fast at parties—trust me!
- Comfort Food: There’s just something about warm, flaky pastries filled with savory goodness that feels like a cozy hug.
Tips for Success
Okay, friends, let’s make sure your chicken cabbage savory pirogs turn out absolutely perfect! Here are some of my best tips that I’ve gathered from making these delightful pastries over and over again:
- Leftover Love: If you don’t have cooked chicken on hand, rotisserie chicken is a lifesaver! Just shred it up and you’re good to go in a flash.
- Cabbage Crunch: Feel free to mix in other veggies like carrots or bell peppers for an extra crunch and a splash of color. Just remember to chop them finely so they cook through.
- Spice It Up: Want to add a little zing? Try mixing in some garlic powder, paprika, or even a dash of cayenne pepper for a kick! My favorite is a sprinkle of dill—it really complements the cabbage!
- Pastry Perfection: When working with puff pastry, make sure it’s chilled but not frozen. If it starts to get too warm, it can become sticky and hard to handle. Just pop it back in the fridge for a few minutes if you need to!
- Sealing Secrets: For a foolproof seal, run a little water along the edges of the pastry before pinching them shut. This helps to create a nice, tight seal that keeps all that delicious filling inside.
- Egg Wash Magic: Don’t skip that egg wash! It not only gives your pirogs a beautiful golden color but also adds a nice sheen that makes them look bakery-fresh!
- Freezing for Later: If you want to prep ahead, these pirogs freeze beautifully! Just assemble them and freeze before baking. When you’re ready to enjoy, bake them straight from the freezer—just add a few extra minutes to the bake time.
With these tips, you’ll be well on your way to mastering the art of chicken cabbage savory pirogs. I can’t wait for you to try them out!
Storage & Reheating Instructions
Now that you’ve made these scrumptious chicken cabbage savory pirogs, you might be wondering how to store any leftovers (if there are any, right?). Here’s how to keep them fresh and delicious for later!
To store your pirogs, let them cool completely after baking. Once they’re cool, place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. If you want to keep them longer, I highly recommend freezing them!
To freeze, simply arrange the cooled pirogs in a single layer on a baking sheet and pop them in the freezer for about an hour. Once they’re firm, transfer them to a freezer-safe bag or container. They can stay frozen for up to 2 months. Just make sure to label them so you don’t forget what’s inside!
When you’re ready to enjoy those tasty pirogs again, you can reheat them straight from the fridge or freezer. For refrigerated pirogs, preheat your oven to 350°F (175°C) and place them on a baking sheet. Bake for about 10-15 minutes until they’re heated through and the pastry is crisp again. If you’re reheating frozen pirogs, no need to thaw—just add a few extra minutes to the baking time. The key is to keep an eye on them so they don’t overcook!
Trust me, the magic of those flaky, savory pirogs is still there, even after storage. Enjoy every bite!
Nutritional Information
When it comes to enjoying these chicken cabbage savory pirogs, you might be curious about what’s packed inside them. Here’s a breakdown of the estimated nutritional data for each pirog:
- Calories: 250
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 300mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 1g
- Protein: 10g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. But knowing that you’re enjoying a tasty treat that’s also relatively balanced can make indulging feel even better! So go ahead, savor every delicious bite of your homemade pirogs!
FAQ Section
Got questions about making chicken cabbage savory pirogs? Don’t worry, I’ve got you covered! Here are some of the most common queries I’ve come across, along with my answers.
Can I use fresh chicken instead of cooked?
Absolutely! If you prefer fresh chicken, just cook and shred it before adding it to the filling. A quick poach or sauté will do the trick!
What if I don’t have puff pastry?
No problem! You can use pie crust or even make your own dough if you’re feeling adventurous. Just make sure it’s flaky for that perfect texture!
Can I add other vegetables to the filling?
Definitely! Feel free to throw in some carrots, bell peppers, or even mushrooms. Just make sure to chop them finely and cook them down until tender.
How do I prevent the pirogs from leaking filling?
Sealing the edges well is key! Make sure to pinch them tightly, and you can also brush a little water along the edges before sealing to help them stick.
Can I prepare these pirogs ahead of time?
Yes! You can assemble the pirogs and then refrigerate or freeze them before baking. Just remember to adjust the baking time if you’re baking them straight from the fridge or freezer.
What’s the best way to reheat leftover pirogs?
For the best results, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This keeps the pastry nice and flaky!
Can I make these pirogs vegetarian?
Absolutely! Swap out the chicken for a mix of sautéed mushrooms and additional veggies for a delicious vegetarian version.
I hope these answers help you feel more confident in making your chicken cabbage savory pirogs! Enjoy your cooking adventure, and remember—there’s no wrong way to make them as long as they bring you joy!
Print
Heartwarming Chicken Cabbage Savory Pirog Recipe for 4
- Total Time: 45 minutes
- Yield: 8 pirogs 1x
- Diet: Low Calorie
Description
A savory pirog filled with chicken and cabbage.
Ingredients
- 2 cups shredded cabbage
- 1 cup cooked chicken, shredded
- 1 onion, chopped
- 2 tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat oil in a pan and sauté onions until translucent.
- Add cabbage, salt, and pepper; cook until softened.
- Mix in the shredded chicken and remove from heat.
- Roll out the puff pastry and cut into circles.
- Place a spoonful of filling on one half of each circle.
- Fold the other half over and seal the edges.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes until golden brown.
Notes
- Use leftover chicken for quicker preparation.
- Try adding spices for extra flavor.
- Serve warm for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pirog
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: chicken cabbage savory pirog