Spišské pirohy
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ingredients
500 g plain flour 1 pk egg pk water pk salt 250 g potatoes 250 g bryndza pk smoked bacon
step
Classic Spiš pirohy as my grandmother used to cook 🙂
1.
Prepare all the ingredients.
2.
Cook clean potatoes, drain, mash and add about 200 g of bryndza. Stir well and let cool – this is important, the warm filling will dissolve the dough. You can add chives or, as in Spiš, honeydew – but we don’t like it at home, so I make the filling without herbs.
3.
From flour, egg, water and salt, make a dough. Water about a deciliter, I do not know exactly, we add it progressively, so that the dough is not very soft (but it must not be stiff – just right).
4.
On a floured board, roll out the dough to a thickness of about 2 mm – the dough must not be thin, it would boil – or thick, the pierogi would not be good. Make sure the board is still floured and the dough is not sticky – we will work with it more. I do this by turning the dough while it is rolling and then I still flour the board a little …
5.
We are not going to cut out rounds or squares 🙂 Put the filling on the dough in small piles, fold the dough, press it down and cut the pierogi with a rolling pin. From the above quantity I got 35 pies. If you don’t cook all of them, they can be frozen perfectly – next time you will have a meal ready in one or two…
6.
Put salted water in a large pot to boil and in the meantime cook the bacon …
7.
Place the patties in the boiling water and cook for about 5 minutes (the patties must float on top, cook longer rather than shorter, but be careful not to overcook them). Remove and drain – do not rinse! Transfer to a bowl, add the rest of the bryndza we’ve mashed and pour over the melted butter along with the cracklings. Stir gently and serve. Eat with sour milk (kefir, rennet, sweet milk, whatever you like)… Enjoy 🙂
