Summary

Ingredients

How to make Cheese Borahs

To make pastry, sift and measure flour; sift again, into a bowl, with salt and baking powder.
Make a well in center of dry ingredients.
Beat together milk and egg; pour into well and stir with a fork until thoroughly mixed.
Stir in melted butter, 1 tablespoon at a time; turn dough onto a lightly floured board and knead until smooth, about 3 or 4 minutes.
Shape dough into a ball, cover with a bowl or waxed paper, and let rest on floured board for 30 minutes.
To make filling, saute onion and parsley in butter until soft.
Season with salt and pepper.
Remove from heat and mix in cheese.
To assemble, roll dough on floured board until 1/8 inch thick.
Cut in 14 to 16 rounds, each 5 inches in diameter (use a 1-pound coffee can as a cutter); reroll dough as necessary to use scraps.
Spoon equal amounts of cheese mixture in center of each round and pack cheese down slightly.
Moisten rim of each round of dough with water, fold dough over cheese filling, and press edges together, forcing out any air pockets inside the boraks.
Seal edges by pressing together with a fork or your fingers.
Heat shortening or salad oil (about 1 inch deep) to 375°; fry the boraks until golden on each side.
Drain on paper towels. (Be careful not to pierce boraks€”cheese will leak out if you do.)