Proven gluten-free bryndza pies

1. First, boil the potatoes. We grate or press them. Mix the potatoes with the other ingredients and make a dough.

2. For the bryndza filling, we need to mix the bryndza with grated boiled potatoes and season with ground black pepper.

3. Roll out the finished dough to a thickness of 3 mm. Cut out circles and place a ball of filling on each. We close the dough in a form for pirogues.

4. Cook the pirogues in boiling salted water, when they float to the surface let them cook for another 5 minutes and then take them out.

5. Serve drizzled with oil or grease and sprinkled with fried bacon or onion.