| 1 | Dough: |
| 2 | combine water, egg, oil and blend well. |
| 3 | Add flour and 1 tsp of the salt. |
| 4 | Knead until smooth and soft (8 minutes approx). |
| 5 | Put dough into a lightly oiled bowl, cover and rest for 20 minutes. |
| 6 | potato filling: |
| 7 | combine (slightly cooled) mashed potatoes and grated cheddar in a bowl. |
| 8 | Saute onions in butter and add to mashed potatoes. |
| 9 | Add in the remaining salt (?tsp) and pepper to taste. |
| 10 | take small pieces of the dough and roll it out until it is very thin (1/8" or so). |
| 11 | Take a coffee mug (or round container of your choice) and cut our a circular shape. |
| 12 | into the middle of the circle, drop ?to 1 tsp of the potato mixture . |
| 13 | Fold the circle in half and seal edges by pinching them together. |
| 14 | This should leave you with a half moon shape. |
| 15 | when you have completed sealing the pyrohy, it should be laid between two clean towels (this prevents it from drying out). |
| 16 | Once you have made all of the pyrohy possible (when either your dough or potato runs out), set a pot of water to boil. |
| 17 | in batches of 6-8 (depending upon how much your pot can hold), cook the pyrohy until they are floating. |
| 18 | Remove from water, place in a casserole dish and melt some butter or margerine on the batch of pyrohy to keep them separated nicely. |
| 19 | Continue this until they are complete. |
| 20 | now they"re ready to eat. |
| 21 | Also at this time you can freeze them in batches (i find that batches of a dozen work well). |
| 22 | I love pyrohy with sour cream, chives or fried onions and little pieces of bacon (shkvarky--optional). |
| 23 | the next day, you may find that frying the pyrohy give you an even more pleasant taste! |
