Recipe file created January 16, 2000.
This one came from an old community cookbook of my mothers.


Filling Combine water, egg and salt and add to 3 cups of flour. Mix well. Add and knead in the fourth cup until smooth and elastic. Brush with oil and set aside for 15 minutes.

Saute onion in oil, season and add to potatoes mixing well.

Roll out dough as for pie crust and cut out with a round cookie cutter. Place a round on the palm of our hand; place a spoonful fo the filling on it. Fold over to make a half-circle. Press the edges together with your fingers, making sure the edges are free from filling.

Have the edges sealed well. Place the pyrohy on a tea towel, side by side, without touching one another; cover with another tea towel to prevent drying out. Drop into boiling salted water and stir with a aspoon to prevent from sticking to the bottom. Boil 4 to 5 minutes. Drain. Place in a dish, sprinkle with a little oil or melted butter and toss gently to coat.


These can be frozen before cooking.

-- Rox

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