Galadriel’s Culinary Adventures

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• 1. Solstice  |  February 25, 2009 at 7:00 pm

  Ingredients

  * 1 c grated cheddar cheese .
  * salt & pepper .
  * 2 c flour .
  * 1 tbsp grated onions .
  * 1 tsp salt .
  * Potato Filling .
  * Dough .
  * 1/2 c water .
  * 2 tbsps butter .
  * 1 egg .
  * 4-6 medium potatoes .
  * 1 tbsp butter, melted .
  * 1/2 c cold mashed potatoes

  Directions

  * Step #1 Potato Filling.
  * Step #2 Cook the onion in 2 Tbsp butter until tender.
  * Step #3 Add onions & cheese to hot cooked potatoes & mash thoroughly.
  * Step #4 Spice up to taste with salt & pepper.
  * Step #5 Set aside & let cool to about room temp before using.
  * Step #6 Dough.
  * Step #7 Mix 2 c flour & salt in a deep bowl.
  * Step #8 Add egg, mashed potatoes, 1 Tbsp melted butter & enough water to make medium soft dough.
  * Step #9 Knead on floured board until smooth.
  * Step #10 Divide dough into two parts – Cover up & let this stand for at least ten mins.
  * Step #11 Roll dough thin on floured board.
  * Step #12 Cut dough into 2-1/2 inch squares.
  * Step #13 Place a spoonful of filling on each square – fold over to form triangle.
  * Step #14 Press edges together with fingers.
  * Step #15 Place pyrohy on floured board & cover with tea towel to prevent drying.
  * Step #16 Drop a few pyrohy at a time into large quantity of rapidly boiling salted water – do not cook too many at a time.
  * Step #17 Stir carefully with wooden spoon to separate & prevent from sticking to bottom of pot.
  * Step #18 Continue to cook for 3 – 4 mins.
  * Step #19 Pyrohy is ready when it begins to float or is well puffed.
  * Step #20 Remove with perforated spoon to colander & drain thoroughly.
  * Step #21 Place in deep dish, sprinkle & toss generously with melted butter & lightly browned onions in butter.
  * Step #22 Serve with sour cream and/or sliced crisp bacon.

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