No subject

(p 125)  "When the servants bake bread, order them to set some of the dough
aside, to be stuffed for pies <pirogi, in the original Russian--Yana>.
When they bake wheat bread, have pies made for the family from the coarse
flour left in the sieve.  For meat days, stuff them with  whichever meat is
to hand.  For fast days use kasha, peas, broth, turnips and mushrooms,
cabbage or whatever God provides that will please your family."

So we have yeast-dough and something using coarse flour (perhaps shortcrust?)

(p 161) turnovers mentioned (Pouncy footnotes them as "pirozhki")

Hope this helps.
--Yana
<http://medievalrussia.freeservers.com>