Pasties with Sheep Cheese
Boil the potatoes in their skins, peel them. Allow them to cool and prepare the filling. Take 150g of potatoes for the filling. Grate them on a fine grater, add 50g of butter, mix with a pinch of salt. Then add 250g of sheep cheese, chopped spring onions or chives and 1 teaspoon of sour cream. You can also add a little chopped bacon. Mix it and the filling is ready.
For the dough, weigh the required amount of flour and in a bowl. Grate the potatoes on a fine grater. Sprinkle with salt, add the egg, flour and knead the dough. Let it rest a while. Divide the dough into three parts in order to work better. Roll the dough out to about 2 mm thick. With a glass, cut circles out of the dough. Put the filling on each circle, fold the sides of the dough and push them firmly together with a fork. Cook in boiling salted water with the addition of 1 teaspoon of oil. From the boiling point, cook for about 6 minutes. Strain the cooked pirohy, put on a plate, pour the oil from the fried bacon, in which you melt 50g of butter over them. Pour sour cream, and put the chopped spring onions and fried bacon on top of the pirohy.You may also add dill. Milk or buttermilk goes well as a drink with the dish.
Source: Slovak Tourist Board
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Bryndzové pirohy
© Slovak Tourist Board
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Potato Dumplings with Fruits
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
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Ingredients
- 750g potatoes
- 200g fine flour
- ½ teaspoon of salt
- 1 egg
- 250g sheep cheese
- 100g butter
- 150 – 200g smoked bacon
- 250ml sour cream
- Spring onions or chives, dill