Pirohy recipe

Returning to my favorite topic, Slovakia.... I happened to check my email and found this lovely, translated recipe from my relative Pavol and his mom. We have quite the recipe exchange going... he and his mom now want my chocolate chip cookie recipe!

Anyway, Grandma, Aunt Pat, Mom, this one is for you :)
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Pirohy

The first step of this recipe is to prepare the pastry from which we create the pirohy. Put on a moulding-board ½ kilogram of half- whole-flour (polohruba).

Add 1 egg , 1 soup spoon of mashed (sieved ) boiled potatoes , a pinch of salt (Mom uses a half coffee spoon) and water (at need) into the midlle.

Mix all of this to form the pastry. The pastry should be neither tough nor soft so we can roll it adequately.

Then roll the pastry out until the textures is about 3 millimeters thick.

Once we have done the rolling, take a cup or a glass and cut out circles from the pastry.
After creating the circles, we fill them with the filling.

Once we have filled a circle of pastry with the filling, we close the circle creating a crescent moon shape. We then close up the edges.

So now the pirohy are ready to be placed into a pot of boiling water. We put them into the boiling water and mix them occasionally. We have to be very careful when we are mixing them that we don't break them. And when do we know that they have been cooked? It is easy, when they float to the top we know they are ready to come back out again.

Once the pirohy are back out of the water, they are ready to be served. They taste best when they are gravied with hot melted butter and at the end ,flavoured with a pinch o salt.

The filling - circa 1 soup plate volume:
½ soup plate of curd (cottage cheese)
½ soup plate of mashed boiled potatoes (of course flavoured with salt)
1 yolk
circa 10 grams (1 pocket) of vanilla sugar plus normal sugar (by taste, if you prefer sweeter filling). Mix all of this together.

DOBRU CHUT !