Best Beef Potato Cheese Onion Garlic Filling For Pyrahi Recipes

BEEF, POTATO, CHEESE, ONION & GARLIC FILLING FOR PYRAHI

Steps:

• In a medium size saucepan, add potato chunks and cover with water. Cook until potatoes are cooked, about 15 minutes.
• Drain well and immediately mash in the saucepan. Add grated cheese and mix until the cheese melts and is well blended.
• In a frying pan on medium-high heat, add olive oil and lean ground beef and fry for 3 minutes, stirring often.
• Add onions and garlic and continue to fry for an additional 3 minutes, stirring often.
• Add beef mixture salt and pepper to the potatoes and mix until well blended.
• Let mixture cool slightly before using to make the pyrahi.

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS

Steps:

• note***The dough recipe is for around 50 perogies.
• At least 1 batch for each filling.
• I make a day of this and triple each recipe.
• Believe me, they don't last long!
• For the dough: Mix egg, oil and water.
• Add to flour and salt and knead to elastic.
• Flour your counter top and rolling pin.
• Roll the dough to around 1/4 inch thick and cut into small circles.
• Stretch with fingers and add 1 t. filling, fold over and flute.
• Boil until perogies float.
• Cool before freezing.
• Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
• Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
• Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
• You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

UNCLE BILL'S POTATO FILLING FOR PYRAHI

Steps:

• In a saucepan, add potatoes, cover with water and cook until tender.
• Drain well and mash potatoes, set aside.
• In a frying pan, melt butter.
• Add onions and garlic and saute' for 5 minutes or until onions are translucent.
• In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
• Use about 3 tablespoons of mixture for each Pyrahi.

UNCLE BILL'S PYRAHI DOUGH

Steps:

• In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
• In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
• Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
• Add flour, 1 cup at a time mixing well after each addition.
• If dough is too sticky, add a bit more flour.
• Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
• Place dough in a lightly greased bowl, turn once to coat.
• Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
• When ready to use, remove from refrigerator and punch dough down.
• Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
• Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
• Place about 3 tablespoons of filling mixture of your choice in the center of each round.
• Fold the left and right side of the round towards the center, pinching the dough to crease.
• Bring the other 2 edges towards the center and pinch again to crease.
• Leave a space of about 1/4" slit in the center of the pyrahi.
• Slightly flatten the pyrahi with the palm of your hand.
• Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
• Bake in preheated 400 F oven for 25 minutes or until lightly browned.
• Remove from oven and brush with melted butter.
• Serve with melted butter and sour cream or yogurt.
• To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.