2 c. flour
pat of butter
5 lb. potatoes
2 lb. onions
1 lb. butter
Make dough with flour, water and butter. Roll out to
large circle, about 1/8-inch thick. Mash potatoes with milk
and butter. Chop onions and set aside. Spoon tablespoon of
mashed potatoes onto rolled out flour. Fold dough over pota-
toes and cut out with edge of cup. Crimp the edges to seal
each patty. Repeat until all dough and potatoes are used up.
Put 4 or 5 pastas in pot of boiling water for 7 minutes.
Remove and drain. Place in dish. Layer, beginning with
pirogie, then onions and butter. Onions should be sauteed in
butter. Pirogie may be baked in 375 degrees oven for 30 minutes or may
be placed in frying pan and cooked with onions.
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