Pirohi is a traditional Slovakian recipe for a classic dish of flour and egg pastries with a potato and cheese filling that are boiled to cook. The full recipe is presented here and I hope you enjoy this classic Slovakian version of: Pirohi.
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The bryndza called for in this recipe is a crumbly sheep's cheese. In terms of texture feta would make a good substitute.
Ingredients:
500g plain flour
2 eggs
salt, to taste
water to bind
4 potatoes
125g bryndza (sheep cheese), crumbled
Method:
Bring a pan of salted water to a boil. Add the potatoes (scrubbed but unpeeled) and cook for about 25 minutes, until knife tender.
Once the potatoes are cooked, allow to cool until they can be handled then chop, place in a bowl and mash with the cheese. Season to taste with salt then set aside to cool completely.
Sift the flour and salt into a bowl. For a well in the centre and crack in the eggs. Add a tablespoon of water and start blending the ingredients to form a stiff dough, adding more water as needed.
Turn the dough out onto a floured work surface and roll out to about 4mm thick. Cut out circles from the dough using a cup.
Using a teaspoon, put a small amount of the potato-bryndza mix on each circle of dough.
Bring a pan of water to a boil.
Close all of the circles, use a fork on edges so they won't break during cooking
Drop the finished pirohy into the boiling water and cook until they start floating (about 5 minutes).
Remove with a slotted spoon or a spider and serve with sour cream, a baked bacon joint and chives.
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