Title: Corned Beef Perogies
Categories: Poland Beef Dumpling
Yield: 1 Servings

2	lb	Plain flour
1	tb	Salt
		Water/milk to suit
		Filling:
3/4	lb	Potatoes
1	lg	Tin Corn Beef
		Topping:
2	lg	Onions
13/16	sl	Bacon
1		Clove of garlic
		Butter to cook

Boil and mash the potatoes. Add the corn beef and mix well. Leave this to go completely cold.

Mix salt into flour and add a mixture of warm water and milk to make an elastic dough. Knead well. Roll out on lightly floured surface until approx 5mm thick. Cut out 100mm circles and lay them on an unfloured surface. (formica etc) It's best to only cut a few at a time to avoid sticking. Fill each circle of pastry with the cold potato and corned beef filling, folding in half to make pasty shapes. Make sure the edges are well sealed. If the precut circles have been left a few minutes you will find the underside of them will be moist and the edges will stick easily without need for extra water. Lay the prepared pastries on a floured tray.

Bring to the boil a LARGE pan of water with a pinch of salt added to it. Gently lower the pastries in one at a time not overfilling the pan. As soon as they in, gently move them around in the pan to avoid them sticking. Bring back to the boil cover and simmer. Cooking time is around 6 to 7 minutes. I find it better to cook just a few at a time. When cooked drain well and place in a large dish in a low oven to keep warm. I toss them in melted butter before putting them in the oven but its not compulsary.

Cut bacon into very thin strips and cook in a large portion of butter. Add finely chopped onion and garlic when bacon almost cooked.

Serve pastries with bacon and onion topping and a final helping of melted butter over the top.

I agree all that butter isnt good for you, but they taste delicous.

Mike Mostowyj Email: mickle@mossoft.demon.co.uk Pastry:

From: Mike Mostowyj Date: 02 Jan 97 National Cooking Echo Ä

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