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Misc: Robbie's Pierogi

Source of Recipe

www.robbiehaf.com


List of Ingredients

3 eggs
1/4 cup half and half
1/2 teaspoon salt
3/4 cup mild picante sauce
1/4 cup butter, softened
5 1/2 cups flour
1/4 cup butter, melted
1 egg, beaten


Recipe

Beat together first 5 ingredients. Fold in flour. Add more if needed to form soft dough. Cover and let sit 5 minutes in warm place. Grease hands and dough with soft butter. Kneed dough on floured surface for 10 minutes. Divide dough into 4 pieces. Grease with soft butter and cover to prevent from drying. Roll out each dough section to 1/8" thick. It helps to use a pasta roller if you have one. Cut out 3"- 4" circles using cookie cutter, cup, or can. Place 1 Tbls. filling of your choice (see below). Fold circle in half, over filling. Combine melted butter and beaten egg. Seal edges of dough together with butter/egg mixture. Boil filled pigrohes in water for 5 minutes, or until they float.


FILLINGS:
2 jars prunes - drained, pitted
OR
1 jar sauerkraut - drained, rinsed
1 tsp. onion powder
2 slices bacon - cooked, crumbled
reserved bacon grease
OR
3 cups Heavenly Potatoes
NOTES : Top cooked pieroges with sauteed onions and melted butter. They can also be frozen between layers of waxed paper and bolied for 10 minutes.