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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)

PIROHI

From: Church of the Resurrection, Monroeville
Primary category: Appetizers

Ingredients

2 cups flour
2-4 eggs
1 tbsp butter
1/2 tsp salt

Filling:
CHEESE POTATO
Boil 4 potatoes (2 cups mashed). Drain.
While piping hot, add 1/2 lb grated cheddar cheese.
Cool and fill squares.

COTTAGE CHEESE
Combine 1/2 lb dry cottage cheese with all moisture squeezed out; 1 beaten egg. (2 tbsp sugar and vanilla optional.)

SAUERKRAUT
Drain 2 cups sauerkraut and chop coarsely. Brown in oil and season to taste.

Procedure

Mix flour, eggs, salt and butter to make dough. (If dough is too soft, the seems will not stick.) Knead until smooth. Divide into 2 portions. Roll out 1 portion, and cut into 2-inch squares. Place small ice-cream scoop of filling on each square. Fold in half to make a triangle. Pinch edges closed. Follow same methods for remaining dough. Drop in simmering water and cook until pirohi come to top. Continue cooking until tender.

Saute butter and onions in pan. Smother cooked pirohi with butter and onions before serving.

RETURN TO ALL RECIPES

Pirohi - NOTES

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Pirohi - REVIEWS

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