Pirogy
24 Pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | FLOUR |
| 1 | teaspoon | SALT |
| 1 | each | EGG |
| ¼ | teaspoon | BAKING POWDER |
| 1 | tablespoon | OIL |
| ¾ | cup | LUKE WARM WATER |
| 4 | eaches | POTATOES, BOILED AND MASHED |
| ½ | pounds | GRATED CHEDDAR CHEESE |
| OR | ||
| 4 | larges | ONIONS |
| 32 | ounces | SAURKRAUT |
Directions
A
B) FILLING
MIX (A) IN FOOD PROCESSOR TILL ELASTICY. BAG AND REFRIDGERATE FOR 1 HOUR. PREPARE POTATOES AND ADD CHEESE, MIX WELL. If using the Pirogy pogy CUT DOUGH IN HALF AND ROLL OUT LARGE CIRCLE FLOUR WELL, PLACE FLOURED SIDE ON PIROGY POGY FILL DIPS WITH POTATO MIXTURE AND COVER WITH ANOTHER CIRCLE OF DOUGH. USE ROLLING PIN TO ROLL ON TOP OF DOUGH TO CUT THROUGH POGY. If you have not got the pogy, then cut out shapes with a small glass add filling and then seal with a little water.
Soft BOIL for 10 MINUTES AND SERVE. TO FREEZE LAY OUT FLAT AND THEN BAG ONCE FROZEN. BOIL FROZEN PRIOGY 20 MINUTES. -----