This is what happens when you have leftover procuitto, a craving for pyrohi and a husband that will indulge your creative cooking side.
Prosciutto, Caramelized Onion & Cheese Pyrohi
(yield: approx. 3 to 3 1/2 doz)
1 eggPyrohi can be frozen individually on a cookie sheet and then combined (once frozen) into storage containers/bags.
2 c. flour
1/2 c. water
1 tbsp. butter
1 tsp. salt
Mix together and knead for about 5 minutes. You can also let your mixer and dough hook do the work. Let dough rest on a floured board for about 1/2 hour.
5-6 potatoes (I had red on hand), peeled and cubed
1/2 c. grated mild, creamy sheep or goat's milk cheese (I used a mild goat's cheddar)
2 yellow onions, caramelized in olive oil*
6 pieces prosciutto, cooked until crispy and broken into bits
salt and pepper
Cook the potatoes until tender. Run through a ricer (or mash) until smooth. Add salt and pepper to taste (no milk!). Mix in the caramelized onions and prosciutto. Also add the cheese and mix until combined and melted.
Making and Filling Pyrohi
Roll out dough about 1/8" thick and cut in 3" rounds (use a donut cutter). Put 1 tbsp. potatoes on a round and pinch them shut. Use a little flour on your fingers if the dough is sticky or if it doesn't seal right away. No need to put water on the edges before sealing. I worked in batches so that the dough wouldn't dry out.
Put completed pyrohi on a lightly floured surface until ready to cook. If not cooking for a while, cover the pyrohi with a dish towel until ready to cook so that they don't dry out.
Cook in a large pot of boiling water, stirring gently until pyrohi come to the top of the water and then let simmer for 3 or 4 minutes; drain, serve with sauteed olive oil and onions.
The other option is to fry them. I caramelized some yellow onions in some olive oil and once they were done, added a bit more olive oil and sauteed the pyrohi until they were cooked through.
*To caramelize the onions, heat olive oil in a large dutch oven over low heat. Add in thinly sliced half moons of onion and stir, adding just a touch of salt. Continue to cook over low heat until the onion have turned an amber color. This must be done over low heat to ensure caramelization. If done over higher heat, the onions will burn. Be patient. It's worth it.