Potato Pirogies

INGREDIENTS:

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 egg, beaten

2 tablespoons and 2 teaspoons cold water

1/4 pound bacon

1-1/4 pounds baking potatoes

1/4 cup shredded Cheddar cheese

salt and pepper to taste

1 ounce bacon

1/4 (32 ounce) jar sauerkraut - drained, rinsed and minced

2-1/4 teaspoons sour cream

salt and pepper to taste









DIRECTIONS:


1. To Make Dough: In a medium bowl combine the flour, salt, egg
and water. Mix all together to form dough; cover bowl and set aside.

2. To Make Potato Filling: Place potatoes in a large pot. Add water to
cover, bring to a boil, and boil for 25 to 35 minutes or until tender.
Remove potatoes from water and mash. Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Drain, crumble
and stir into mashed potatoes. Stir in cheese and season with salt and
pepper.

3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and place
in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.

4. Roll reserved dough out on a floured surface. Cut circles out of
dough, using a small round container. Place a spoonful of potato or
sauerkraut filling in the center of each circle and fold over, pinching
edges together to seal. Bring a large pot of lightly salted water to a
boil; drop pirogies in boiling water and cook for 4 to 5 minutes, or
until they float.