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Peroghies Recipe

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This recipe for Peroghies, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josie Zuliani
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. flour
1 egg (beaten, with 1 tsp oil)
1 tsp salt
1 c. water from boiled potatoes (may need slightly more depending on the dough)
5 lb potatoes (boiled)
1 tub Imperial cheese (or cheddar)

Directions:
Directions:
For the dough, place flour on clean work space with the beaten egg in a nest in the middle. Add the water, whisk until it comes to a soft dough. If too soft, add a bit more flour. For the filling, mash the boiled potatoes and cheese together. Using a pasta machine or manual method roll out the dough and cut out circles using a glass. Use a melon ball utensil to measure out the filling, add to the circle of dough, double over. Make sure to pinch the edges together well in the process. The peroghies can be frozen individually on a baking sheet before being placed in freezer bags. They can also be cooked first with onions prior to freezing.

Personal Notes:
Personal Notes:
The filling recipe will make enough for two dough recipes.

 

 

 

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