Potato and Onion Perogies


Potato and Onion Perogies


  • Saute a medium onion and a few crushed garlic cloves in some butter
  • and olive oil. Once these vegetables are tender, add the reccomended
  • amount of water for the desired amount of instant mashed potatoes
  • to the pan and prepare potatoes as directed.


Using your favourite pasta dough recipe, roll out thin sheets and cut into 3" squares (approx.). Place a teaspoon or two (approx.) of the potato-onion mixture in the middle of each square of pasta. Brush a little milk or milk-egg mixture on two sides of each square and fold over diagonally. Pinch to seal, then using a pizza cutter or pasta wheel trim excess dough to form a circular edge. Flute edges with fingertips, if desired. These can be frozen and kept for a while, or stored in the fridge; if they aren't going straight into the cooking pot, dust them with flour before storing to prevent sticking.

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