- 500 g flour
- 1 egg
- 150-200 ml warm water
- 1 teaspoon salt
- 12-14 boiled potatoes
- 50 ml milk
- 100 g butter
- Sift flour and salt into a bowl and make a trough in the centre. Add the egg and, slowly, the water. Knead the dough (circa 7-10 minutes) until it is soft, cover it with a towel and let it rest for 30-40 minutes.
- For the filling:mash the boiled potatoes with the milk and some salt. (If you want you can add some farmer's cheese.)
- Uncover the dough and divide it into 4 pieces. Now roll the pieces to a thickness of 1mm and cut it into circles using a cup or drinking glass. Place the filling in the middle of these circles and fold over the dough. Pinch the edges firmly to seal the pyrohy. In order to prevent the pyrohy from sticking together pat some more flour on them.
- Melt the butter. In a saucepan, heat up some water. When the water is boiling drop some of the pyrohy into it and wait until they float up. Then let them boil about 1 minute more and fish them out. Pour some of the melted butter over the pyrohy and shake them carefully so that they do not stick together.
The pyrohy are ready now and be served various things: for example finely chopped fried bacon or/and onion, melted butter or sour cream.
By the way, in summer pyrohy are often filled with fresh fruit fillings such as strawberries, cherries, blueberries, prunes, peaches ...