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PIROSKIPiroski is ideal for party food, for picnics, or for childrens lunch boxes. 4 teacups plain flour Warm the milk until luke warm then dilute the yeast in the milk. Add 1 teacup flour and stir well. Cover it with a tea towel and place it somewhere warm to allow the yeast to activate. Place the yeast mixture in a large mixing bowl, then add the egg yolks, margarine, the salt and the rest of the flour. Mix in well. You then knead it to achieve a rather tight dough. (if needed adjust with water or flour.) Cover it again and leave it in a warm place to rise for at least 20 minutes. (I will place it covered with a clean tea towel, on a tray over the sink, filled with hot water.) Then knead the mixture again and separate it into small pieces. In the meanwhile, fry the mince meat with 1 finely chopped onion, a little bit of parsley and the tomato puree. At the end, add the cheese and stir through. Work the dough into small oblong shapes, then pull apart the dough from the top. Place in the centre of the dough 1 tablespoon of the mince mixture and then close the dough around it, wiping the egg whites on the sides of the dough to stick. In this way you have created a half moon shape. Work it in your hands to take the shape on an egg. Place them on a greased baking tray, cover them and put them over the hot water again to rise a bit. Before you place them in the oven, spread a bit of egg white over their surface for colour. Bake in medium over until brown - 170 C., 350F You can turn piroski into sweet cakes if you add 3 tablespoons of sugar with the dough. For the filling you can use jam and/or glazed fruit, or sweet mince. Kali Orexi - Bon Appetit
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