Piroski stuffed with Feta

CheeseNet - Greek cheese recipe photo

Ingredients

First mix
40 gr fresh yeast
5 gr sugar
300 gr eggs
140 gr butter
50 ml fresh milk
250 ml water
1 kg strong flour (sieved)
12 gr salt
Second mix
250 gr boiled potatoes
400 gr Feta
2 gr white pepper

Preparation

Place all the ingredients of the first mix in a mixer and mix until you obtain a malleable pastry. Let the pastry rest for 5 minutes.

Divide the pastry into small balls.

Mix the ingredients of the second mix. Open a hole in each piroski by removing some pastry, and fill it with the filling. Cover the filling with the pastry you have removed.

Place the rolls in a warm environment and let them sit until they have roughly doubled in size.

Fry the piroski in hot oil at 180 oC until golden brown. Place them on kitchen paper to remove the extra oil.

print out this page | back