4 cups flour
1 3/4 cups warm water
1/2 tsp. salt
Combine the water, egg and salt into a bowl. Add 3 cups of the flour. Mix by hand or use the # 2 setting on a Kitchenaid mixer. Mix well. Gradually add the fourth cup of flour until it’s smooth. It will pull away from the bowl. Brush with oil and set this aside for 15 minutes.
Roll out just like you would for a pie crust.
Using a cookie cutter, an upside down glass, or a soup can, cut out about 15 rounds at a time.
Place a round on the palm of your hand and put a small spoonful of filling on it. Fold over to form a half-circle. Press the edges together with your fingers. Try to keep the filling off the edges. The edges need to be sealed well to prevent the filling from running out.
Place the pyrohy on a tea towel side by side without touching one another. Cover with another tea towel to prevent them from drying out.
Drop into a large pot of boiling water. Add about 1/2 tsp. salt. Stir the water rapidly with a wooden spoon and then drop the pyrohy in, one at a time. I only cook about 15 at a time. Stir gently to prevent them from sticking to the bottom.
Cook them for 5-8 minutes. They will float to the top when done. Remove with a slotted spoon to a colander. I then put them in a deep mixing bowl with 1/4 cup melted butter or olive oil. Toss gently to coat.
Serve with diced and fried onions or sour cream.
Note: To freeze : Place the cooked pyrohy on a large cookie sheet and place in freezer for 30 minutes. Put 1 or 2 dozen into freezer bags. To reheat, pan-fry on each side until a light golden colour.