Chicken Cabbage Savory Pirog

Instructions

1. Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of the mixture and sprinkle sugar over yeast. Cover bowl with a kitchen towel, let sit 5 minutes for the yeast to activate and become foamy.
2. Gradually add flour, mix until flour is well incorporated. Set dough aside to rise at room temperature, covered, 1 ½ to 2 hours (until the dough doubles, almost triples in size).
3. In a large skillet, on med/high heat, cook chicken on 1 tsp oil until fully cooked (about 2-3 minutes), stirring as needed. Remove from the skillet.
4. Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water. Season with salt and pepper. Sauté until cabbage is desired tenderness.
5. Add the ketchup, sour cream, herbs and the chicken that was set aside. Cook another minute, stirring frequently. Remove from heat to cool.
6. On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12” round.
7. Take half of the cabbage filling and place it into the center of the dough, spread evenly (leaving about 3” of dough uncovered around the edges).
8. Gently start pulling the edges of the dough over the filling into the center to close the pirog. Continue going around until cabbage is completely covered. Pinch seams together.
9. Gently, flip the pirog over. Flatten the pirog as needed so it’s even in size and so the filling is evenly distributed. Gently flip the pirog and repeat with second pirog.
10. Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.
11. Bake in a preheated oven to 400°F 18-22 minutes, until golden in color.