Pugach (pie)

3/4 c  Milk, scalded
      3 c  flour
      1 t  Salt
      1 ea Egg, slightly beaten
      4 T  Sugar
      1 pk yeast
      3 T  Shortening
    1/4 c  Water, lukewarm

------------------------------FILLINGS:CABBAGE------------------------------
      1 x  Med. hd. cabbage,chop fine
      1 x  butter

------------------------------FILLINGS:POTATO------------------------------
      3 ea Potato, med., mashed
      1 ea Egg, beaten
      1 x  chives, chopped

----------------------------FILLINGS:SAUERKRAUT----------------------------
    1/2 lb Sauerkraut, drained
      1 x  butter
 
       Pour milk over salt, sugar and shortening. Cool to lukewarm. Add egg,
  then yeast which has been disolved in water. Add about half of the flour.
  Beat well. Add remainder of flour. Beat. Turn out on floured board and
  knead about 5 minutes. Place in greased bowl and let rise until doubled in
  bulk. Divide dough in two portions. Flatten out one piece to about 2-inch
  thickness. Place desired filling in center. Draw up and pinch edges
  together to cover filling. Roll out lightly and carefully to pie shape,
  about 3/4 inch thick. Folow same method for remaining half of dough. Place
  on greased cookie sheet. Let rise about 1/2 hour. Bake at 374-F about 20
  to 30 minutes. When done, brush both sides with browned butter.
       Cabbage filling: Saute cabbage in butter until soft.
       Potato filling: Combine potatoes, chives and egg.
       Sauerkraut filling: Fry saurkraut slowly in butter about 5 mins.
       Makes about 2 loaves.