Small Russian turnovers with a pastry wrapper enclosing various savory (meat, seafood, cheese or vegetables) or sweet (usually fruit) fillings. The shape can vary from rectangular to half moon to triangular. Pirozhki can be baked or fried. They're served as an hors d'oeuvres or as accompaniments to soups or salads. Pirogi are larger versions of pirozhki, and are served as the entrée.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.