They are not Aunt Mila's pies
Once upon a time, elementary schools had their cooks, Aunt Ana, Aunt Dana, Aunt Slavica. In my elementary school, a little-known Illyrian poet, Dragojla Jarnevic, in a small town on four rivers, was Aunt Mila. She wore her white coat and hat with pride, and didn't smile when she didn't feel like smiling. But when she was, it was the warmest smile, like her mother's, or her aunt's favorite smile. The children loved her, among other things, precisely because of this total lack of foiling. Tuesday was one of the dearest days in Dragojla's yard, with which Aunt Mila served pirogues; juicy on the inside, crunchy on the outside, known for generations as Piros' aunts Mile. The knowledge that she did not prepare them herself, but ordered them from a local bakery in Radiceva Street, did not diminish her cool status among the students, and her love for Aunt Mila. This is my version of her pirogues, which weren't, but they reminded me of her, cheesy, potato-like, juicy and crunchy.
Preparation steps
- From the listed ingredients, 16 larger pirogues are obtained. Dough: Sift the flour into a larger bowl and add salt. In another, smaller bowl, activate the yeast with lukewarm milk and half a teaspoon of sugar. Pour into a larger bowl with the flour to which we have added the eggs.
- Mashed potatoes mix with cheese, and add them to the mixture with flour. Knead the dough which does not have to be completely smooth. Cover it, and leave in a warm place to double.
- Knead the risen dough a little with the addition of flour. The dough will be crumbly, and the amount of flour to be processed will depend on the wetness of the cheese and potatoes. The less it is added, the juicier and more airy the inside will be. Now roll out the dough into a rectangle half a finger thick, on a floured surface, and cut it into smaller rectangles measuring 10X5 cm.
- Fill the rectangles with a spoonful of stuffing. Squeeze the edges of the dough with your fingers on the underside to close and "seal" nicely. On the sides, pull the pirogues dough with your finger like sarma. From the leftover dough we got by cutting, small fritters can be formed.
- Fry the piroske over medium heat, on 3 fingers of well-heated but not too hot oil, until nicely browned on all sides. Take them out on a paper towel, and serve warm.
