Piros pizza

Preparation steps

• Boil potatoes, peel, mash
• From the milk take 100 ml, heat a little, add 1 teaspoon of sugar and dissolve the yeast
• Sift 700g of flour, add salt, mashed potatoes, eggs, oil, remaining lukewarm milk and yeast
• Knead the dough. The dough should be soft but not sticky, so if necessary add more flour
• Leave the dough to rise for about 45 minutes.
• Do not mix the dough, just divide it into 20 to 23 balls, depending on how many pirogues you want
• Roll each ball to the size of a small plate and fill as desired (I have ketchup, cheese, ham, marinated mushrooms and oregano, and can only cheese, well and olives or something else)
• Fold and press the ends well with a fork
• Heat the oil and fry over medium heat until golden brown (fry them so that the underside is up and add 2 beans to the oil so that the oil doesn't burn, that's what my grandmother always did when she fried something, so I practice too)
• Take out the fried pirogues in a plate lined with a paper towel to absorb the excess fat. The pirogues are also soft and the next day my kids adore them and I often make them.