Mashed Potato and Pea Perogies

Name: Mashed Potato and Pea Perogies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Eastern European, European
Ingredients: 1 Tbsp butter, melted; 1 egg yolk; 1 eggs; 473 milliliters all-purpose flour; 118 milliliters peas; 473 milliliters mashed potatoes; 1 teaspoon salt; 118 milliliters shredded Cheddar cheese; 237 milliliters sour cream; 1 Tbsp vegetable oil

Need a vegetarian hor d'oeuvre? Mashed Potato and Pea Perogies could be a super recipe to try. This recipe makes 6 servings with 366 calories, 11g of protein, and 17g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. A mixture of flour, egg yolk, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour. This recipe is typical of Eastern European cuisine.

Instructions

In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.Reheat mashed potatoes.

Ingredients you will need

Sour Cream

Egg Yolk

Potato

Butter

All Purpose Flour

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Combine mashed potatoes with shredded cheese and peas while still hot. Season with onion salt, salt and pepper. Set aside.Separate the perogie dough into two balls.

Ingredients you will need

Salt And Pepper

Shredded Cheese

Onion Salt

Potato

Dough

Peas

Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears.

Ingredients you will need

Roll

Cut into squares with a cookie cutter or circles using a biscuit cutter, perogie cutter, or a glass.

Ingredients you will need

Biscuits

Equipment you will use

Cookie Cutter

Brush a little water around the edges of the pasta, and spoon some filling into the center, about 1 tablespoon. Fold the pasta over into half-moons or triangles, and press tightly to seal the edges.Melt a little butter in non-stick skillet.

Ingredients you will need

Butter

Pasta

Water

Equipment you will use

Frying Pan

Add perogies and cook about 1 minute on each side.

Remove with a slotted spoon.

Equipment you will use

Slotted Spoon

Place raw perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. Reheat as directed or boil in a pot of water for 2 minutes. Do not over boil or they will become soggy.

Ingredients you will need

Water

Equipment you will use

Baking Sheet