Perogie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Salt |
| 1 | Egg | |
| ¼ | cup | Minced onion |
| 1 | tablespoon | Butter |
| 1 | cup | Cold mashed potatoes |
| ¾ | cup | Grated cheddar cheese |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Water |
| Salt and pepper | ||
| Sour cream | ||
| Fried onions | ||
Directions
FILLING
Combine flour and salt. Beat together egg, oil, and water. Add to flour mixture stirring to make soft dough. You made need a little more water but don't make dough sticky. Knead until smooth. Divide in half cover and let rest. On floured board roll dough thin working with half at a time. Cut in 3 in circles and then add filling.
Filling Combine onion butter cheese and mashed potatoes salt and pepper. Mix thoroughly. You can use cottage cheese instead of cheddar cheese. Add just enough to make potatoes creamy.
Place filling on pastry and then fold in half and pinch together firmly with fingers. Ensure they are well sealed. Cook perogies in a large pot of boiling water about 4 to 5 minutes or until they rise to the top. Drain in colander and serve with sour cream and onions.
Can be made a head and reheated in frying pan. They also freeze well.
Submitted By ELEANOR MURRAY On 03-29-95