Pierogi

Dough:

A.P. Flour – 3 C.

Salt- 1/4 tsp.

Baking Powder- 1 tsp

Whole Butter- 4 oz, chopped

Orange Juice- 2 tblsp

Cold Water- 1/2 C.

Mix flour and baking powder in food processor. -Add butter pieces, juice, and water -Add water to adjust if too dry -Form ball and need lightly -Roll Thinly and cut into rounds -Use empanada crimper to seal in filling.

Filling:

Potatos- 6 ea- peeled, steamed/boiled, mashed

Butter and cream mixture – 1/3 butter to 2 cups cream

Carr Valley Garlic Cheddar – 1.5 C grated

Garlic powder – 1.5 tsp

Fresh herbs – 2 tblsp minced

 Once tender mash the potatoes with the cream and butter – combine with all ingredients. – Fill dough with mixture.