In article >, "Rona
Yuthasastrakosol" > wrote:

> I've been craving pirohy for months, now. Japan doesn't really do

> I started out with Barb's recipe--thinking I would make the dough but

> go. I used a fluted pastry cutter to make my little circles of dough,

Circles of dough? CIRCLES? I believe my instructions say to cut
squares. What the hell are you doing?

>I should also mention that despite the
> thinness of my dough, not a single pirohy broke open while cooking!

Nice going, Girlfriend!

> Yay for me!

I salute you!

>
> As Barb reminded me via e-mail, I was supposed to have bathed the cooked
> pirohy in butter and onions. Oops! But I think they'll freeze better my
> way :-).

don't hold your breath. Hope the dough doesn't stick to itself and that
they will separate when it comes time to take them from the Tilia bags.

> Pics if you're interested!
>
> http://community.webshots.com/album/266816507MguEha

They look beautifully triangular to me.

> And I mustn't forget to thank Barb, for her inspiration and her guidance!
> :-)

Circles??? I'm crushed.

> rona
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.