*Pronounced (peer-óh-gee)-A recipe from Pennsylvania Dutch territory, also makes an excellent main dish when filled with meats.

2 cups sifted all-purpose flour
1/2 teaspoon salt
2 whole eggs

Combine first three ingredients thoroughly with enough water to make a medium-soft dough.  Knead until soft and blistered.  Divide in half, rolling each half very thin.  Cut into 2-inch squares.  Place 1/2 teaspoon desired filling (traditionally chopped onion browned in butter) in center of each square and sealing in a triangular shape.  Seal edges, then cook by dropping into a pan of boiling water and cooking until the pastry rises to the top, usually about 5 minutes.  Drain well before placing in serving bowl.

Optional fillings:

1. 2 cups chopped onion browned in 1/2 lb. butter

2. Blend thoroughly in blender or processor:
1/2 cup mashed potatoes
1 beaten egg yolk
1/2 ounce shredded cheddar cheese

Continually improving. All rights reserved.
Send comments or suggestions to

You are here:

Pies, Pastry & Dessert Recipes
Click any link below to visit other parts of our site

Return Home
Recipe of the Week
Table of Contents
Pies, Pastry & Dessert Index