UNCLE BILL'S PYRAHI DOUGH
This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.
Provided by William Uncle Bill
Categories Yeast Breads
Time 5h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
- In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
- Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
- Add flour, 1 cup at a time mixing well after each addition.
- If dough is too sticky, add a bit more flour.
- Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
- Place dough in a lightly greased bowl, turn once to coat.
- Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
- When ready to use, remove from refrigerator and punch dough down.
- Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
- Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
- Place about 3 tablespoons of filling mixture of your choice in the center of each round.
- Fold the left and right side of the round towards the center, pinching the dough to crease.
- Bring the other 2 edges towards the center and pinch again to crease.
- Leave a space of about 1/4" slit in the center of the pyrahi.
- Slightly flatten the pyrahi with the palm of your hand.
- Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
- Bake in preheated 400 F oven for 25 minutes or until lightly browned.
- Remove from oven and brush with melted butter.
- Serve with melted butter and sour cream or yogurt.
- To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.
UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING
For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694
Provided by William Uncle Bill
Categories Cheese
Time 15m
Yield 30-36 perogies
Number Of Ingredients 5
Steps:
- Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
- In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
- Use 1 heaping tablespoon for each perogie.
- Boil for 2 to 3 minutes or until they float to the surface.
- Serve with melted butter and sour cream if desired.
- These perogies freeze well.
UNCLE BILL'S PEA FILLING FOR PYRAHI
Make and share this Uncle Bill's Pea Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 7m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- If using split green peas, add to saucepan, cover with water and cook until just tender.
- Drain and mash.
- Add sugar, salt and butter and mix well.
- Use about 3 tablespoons of mixture for each pyrahi.
- If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
- Drain and mash.
- Continue preparing filling as noted above.
Nutrition Facts : Calories 44.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 62.4, Carbohydrate 6, Fiber 2.1, Sugar 1.7, Protein 2
UNCLE BILL'S POTATO FILLING FOR PYRAHI
Make and share this Uncle Bill's Potato Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 35m
Yield 24 pyrahi
Number Of Ingredients 7
Steps:
- In a saucepan, add potatoes, cover with water and cook until tender.
- Drain well and mash potatoes, set aside.
- In a frying pan, melt butter.
- Add onions and garlic and saute' for 5 minutes or until onions are translucent.
- In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
- Use about 3 tablespoons of mixture for each Pyrahi.
Nutrition Facts : Calories 48.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 16.8, Sodium 61.6, Carbohydrate 8.7, Fiber 1.1, Sugar 0.6, Protein 1.5
BEEF, POTATO, CHEESE, ONION & GARLIC FILLING FOR PYRAHI
I developed this recipe a few years ago for a friend that enjoyed Pyrahi with meat. This recipe is for baked pyrahi. I do not boil them. They freeze well after cooking.
Provided by William Uncle Bill
Categories Potato
Time 36m
Yield 24 pyrahi
Number Of Ingredients 8
Steps:
- In a medium size saucepan, add potato chunks and cover with water. Cook until potatoes are cooked, about 15 minutes.
- Drain well and immediately mash in the saucepan. Add grated cheese and mix until the cheese melts and is well blended.
- In a frying pan on medium-high heat, add olive oil and lean ground beef and fry for 3 minutes, stirring often.
- Add onions and garlic and continue to fry for an additional 3 minutes, stirring often.
- Add beef mixture salt and pepper to the potatoes and mix until well blended.
- Let mixture cool slightly before using to make the pyrahi.
UNCLE BILL'S FRESH BEET FILLING FOR PYRAHI
Make and share this Uncle Bill's Fresh Beet Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- Wash and scrub beets, cut off the tails and the end.
- In a saucepan, add beets, just cover with water and bring to boil.
- Reduce heat and cook until beets are just tender, about 30 minutes.
- Drain and immediately pour cold water over beets.
- When cool enough to handle, remove skins and discard.
- Grate beets.
- In a mixing bowl, add grated beets, sugar and salt, mix well.
- In a frying pan, melt butter, add beet mixture and saute' for 5 minutes stirring occasionally.
- Let cool slightly before using.
- Use about 3 tablespoons of filling for each pyrahi.
- You can also use canned regular beets.
- Grate the beets and prepare them as above.
Nutrition Facts : Calories 23.2, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 66.7, Carbohydrate 2.6, Fiber 0.3, Sugar 2.3, Protein 0.2
UNCLE BILL'S RED KIDNEY BEAN FILLING FOR PYRAHI
Make and share this Uncle Bill's Red Kidney Bean Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Beans
Time 2h5m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- In a saucepan, add canned beans including liquid.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Remove from heat and mash beans.
- Add whipping cream, sugar and salt and mix well.
- Use about 3 tablespoons of filling for each pyrahi.
- You may also use dried beans, 3 cups.
- In a saucepan, add beans, cover with water and cook until tender.
- Drain, but reserve 1 cup of liquid.
- Mash beans, add 1 cup reserved liquid, whipping cream, sugar and salt and mix well.
- You may also use other legumes of your choice.
Nutrition Facts : Calories 40.6, Fat 1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 49.9, Carbohydrate 6, Fiber 1.8, Sugar 0.6, Protein 2.1
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