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Wednesday, September 29, 2010

Pyrohy (ped-a-hey)


1/4 lb of butter
2 eggs
3 c. warm water to melt butter
2 tsp. salt
8 c. flour

For filling: 

 leftover mashed potatoes and 1 c shredded sharp cheddar

Roll out dough to about 1/8-inch thickness on floured board and cut out rounds with biscuit cutter.  Take a heaping teaspoonful of the cooled potatoe mixture and put in center of dough you have cut out.  Fold the dough with the filling in half (it will look like a half moon).  Pinch dough together tightly to seal.  Make sure they are sealed tightly or they will come apart and filling will fall out during cooking.  Add water or egg wash if necessary for a tight seal.

When you have finished filling the dough cut outs, take a large kettle (5 or 6 quarts) and fill 1/2 full of water, add a bit of salt to the water.  Bring this to a boil; then drop about 20 Pyrohy into boiling water.  Stir carefully with wooden spoon to loosen any Pyrohy that may have stuck to the bottom of the kettle.  The water will stop boiling when you drop all the Pyrohy into the water, that is when you have to loosen them from the bottom. 

When the Pyrohy start boiling, they will float to the top.  Turn heat down and boil gently for about 8 minutes or cover and steam for 10-12 minutes.  Remove Pyrohy from boiling water and strain in colander.  Rinse slightly with cold water to prevent sticking. 

Melt 1/4 to 1/2 pound butter and pour over Pyrohy, then serve.  (I usually sautee' onions in this butter for on top!)

**If you prefer, you can pan fry them instead of boiling...

***This is the recipe I've used most often.  I'm about to work up the ambition to make them again with 3 young helpers!

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