Piroski

Posted on Aug 3, 2010 in Appetizers | 0 comments

Ingredients for the dough

• 1 cup lukewarm milk
• 1 cup lukewarm water
• 25gr. fresh yeast or 1 envelope dry
• 2 tbs melted butter
• durum flour
• 2 eggs
• 1 tsp salt
• some sugar

Potato Stuffing

• 4-5 boiled potatoes
• 5 green onions (sliced in washers)
• salt and pepper
• parsley and dill, chopped (optional)

Mashed the potatoes and mix with remaining ingredients. If you want to have more intense to your flavor stuffing, saute lightly with 1 tsp olive oil the onions and add mashed potatoes.

METHOD

1. Water and milk should have a temperature of 40oC.
2. Eggs should be at room temperature.
3. Dissolve yeast in water, and sugar with a little flour and let it rise a bit.
4. Add milk, beaten eggs, and butter.
5. Slowly add the flour.
6. Make a dough that sticks in hands.
7. Allow it to double in volume.
8. Wet your hands with water or olive oil, take small pieces of dough, the open to oblong leaves, and pour the filling you want and wrap in rolls closing edges.
9. Lay kitchen towels and sprinkle it with plenty niseste or flour.
10. Over the towels place the piroski.
11. When you finish, shake them a little bit to remove the excess flour and fry them.
12. Grease some trays or platters and leave there the piroski.
13. In this case, the oil helps to avoid sticking the piroski in the pan or spread wax paper place there the piroski.
14. Fry over medium heat until golden.
15. Place them on kitchen paper to remove excess oil.
16. The tradition from Pontos requires potato stuffing.
17. However, the stuffing of cheese and minced is also customary.

You can also try these stuffings:

Cheese Stuffing

• 250gr feta cheese
• 200gr myzithra or antotyro (ricotta)
• 2 eggs
• white pepper
• grated nutmeg

Mix all ingredients. You can add only the cheese and avoid the eggs. Some of the piroski when they are ready for frying, pass them from sesame seeds and then fry. The stuffing of cheese blends wonderfully with the sesame seeds.

Minced Stuffing

• 2 tsp olive oil
• 1 large onion in cubes
• 1/4 kg minced
• tomato paste
• 3 tsp water
• spices for minced
• chopped parsley

Saute the onion in olive oil. Add the mince, stirring well. Add the tomato paste dissolved in 3 tsp water. Just let it drink the water from the mixture and it is ready. Add parsley.

Onion Stuffing

• 3 large white onions in cubes

Saute with olive 2 tsp olive oil. Add salt and pepper.

Propose ideas for Stuffing:

• spinach-feta cheese-anthotyro (ricotta) [Saute 5 green onions with a little olive oil. Wash 1/4 kgr of spinach, drain it and add to the onions over low heat. Just leave it to drink the water and remove from heat. Add feta and anthotyro.]
• ham-yellow cheese
• bacon-yellow cheese-peppers-mushrooms
• feta cheese-anthotyro (ricotta)-sundried tomato
• feta cheese-anthotyro (ricotta)-mushrooms (Saute a medium onion in 2 tsp olive oil and add sliced mushrooms. Add the feta cheese and anthotyro. For milder flavor remove the onion.)

Try flavors according to your preferences.