Brynzové pirohy II.

Cooked pierogi filled with bryndza, lightly mixed with cooked bacon, served garnished with bryndza.

Ingredients:

250 g of bryndza 250 g bacon 1-2 cups of flour 1-2 cups 4 pcs of egg 2 pcs medium potatoes pinch of salt

Procedure:

1. Drain the cooked potatoes in boiling water, let them cool, peel them, grate them coarsely and mix them with the bryndza
2. Shape into loaves, roll out into a pancake about 2 mm thick, cut out 10 cm diameter rounds and put a spoonful of bryndza in each, fold and press the edges well
5. Put them in boiling salted water and cook for about 8 minutes until they float, then take them out with a perforated ladle and let them drain
6. Put them in the cooked bacon, mix lightly and sprinkle with the remaining bryndza.

Note:

Photo: Naďa Indruchová