Goat Cheese Piroophy (a Slovak recipe) by Millie Messmer
2 CUPS FLOUR
1 TEASPOON SALT
1/4 teaspoon BAKING POWDER
1/2 LB BUTTER, BROWNED
Mix flour, salt and baking powder.. Add egg and enough water to make medium, soft dough.
On lightly floured board, knead gently about 5 minutes. Allow to rest about 10 minutes.
Roll out dough quite thin, cut in 2 inch squares.
Place a teaspoon or so of filling in the center and fold corners up, making a triangle.
Seal edges well by pinching them.
Boil water with 1 teaspoon salt in large pot.
Drop in the pirohy one by one and then allow them to simmer til they float to the top ( about 7 minutes), then
remove from water and drain. Do in batches if pot is crowded.
After pirohy are boiled and drained, brown butter in skillet , pour over Pirohy and toss well so that they are all
Sweet chevre cheese filling:
1/2 lb chevre
1 egg yolk, beaten 1/8 teaspoon vanilla
2 tablespoons sugar.
Combine these well and fill pirohy as described above.
This recipe was entered in the 2013 Holiday Recipe Competition that we held on Facebook