Goat Cheese Piroophy (a Slovak recipe) by Millie Messmer

2 CUPS FLOUR

1 EGG

1 TEASPOON SALT

1/4 teaspoon BAKING POWDER

WARM  WATER

 

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

well-buttered.

 

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

Lively Run Holiday Goat Cheese Recipe Competition

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