Okay, perhaps its not heaven's food, but it's pretty darn good and fun to make! They're also surprisingly easy to make and a great way to use up left over mashed potatoes. I made my mashed potatoes fresh that night, but its really more of pain to use fresh because you have to let them cool a little before you put them onto the dough. So next time you have a ton of mashed potatoes and no where to go, won't you consider a peirogi?
|Start with 8 oz. sour cream and 3 egg base and whip together. Add 3cups flour, one tablespoon baking soda and 1/4 tsp salt.
|Begin to knead until firm. Cut in half and roll each half to 1/8 inch thickness.
|Cut into 3 inch circles (I used a can 3 inches in diameter)
|When it comes to the mashed potatoes add some Cheese (however much you like) to the filling.
|Put the mashed potato filling, just a spoonful into the center of one circle.
|When you seal the peirogi, just wet the rim of the dough so that the sides stick together and press around the edges with a fork.
|Browned in onions and bursting with flavor!
|A Child happily eating, what a wonderful sight!
*Special Thanks To Chrissy Faust for her picture taking.