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Add a photoRaciónes: 12
Ingredientes
- 2 1/2 c. FLOUR
- 1 tsp SALT
- 1 x EGG
- 1/4 tsp BAKING Pwdr
- 1 Tbsp. OIL
- 3/4 c. LUKE Hot WATER
- 4 x POTATOES, BOILED AND MASHED
- 1/2 lb GRATED CHEDDAR CHEESE
- Or possibly
- 4 lrg ONIONS
- 32 ounce SAURKRAUT
Direcciones
- MIX (A) IN FOOD PROCESSOR Until ELASTICY. BAG AND REFRIDGERATE FOR 1 HOUR.
- PREPARE POTATOES AND Add in CHEESE, MIX WELL. If using the Pirogy pogy CUT DOUGH IN HALF AND ROLL OUT LARGE CIRCLE FLOUR WELL, PLACE FLOURED SIDE ON PIROGY POGY FILL DIPS WITH POTATO Mix AND COVER WITH ANOTHER CIRCLE OF DOUGH. USE ROLLING PIN TO ROLL ON TOP OF DOUGH TO CUT THROUGH POGY. If you have not got the pogy, then cut out shapes with a small glass add in filling and then seal with a little water.
- Soft BOIL for 10 Min AND SERVE. TO FREEZE LAY OUT FLAT AND THEN BAG ONCE Frzn. BOIL Frzn PRIOGY 20 Min. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 71 | 30% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.03g | |
| Cholesterol 35mg | 12% |
| Sodium 346mg | 14% |
| Potassium 273mg | 8% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.46g | 2% |
| Protein 9.12g | 15% |
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