1 small onion, finely chopped or grated
3½ tbsp. butter
1 cup cold, mashed potato
1 x 4.4oz (125g) pack Castello® Traditional Danish Blue, crumbled
2 cups plain flour
½ tsp. salt
2 tsp. oil
2 cups warm water
To serve: Sour Cream and chopped herbs if desired.
Pieroggi with Potato, Onion and Blue Cheese filling
Make the dough by sifting the flour into a bowl and then work in the salt, egg, oil and sufficient water to make a pliable dough.
Knead lightly until smooth, then divide in two, cover and stand for 10 minutes.
Meanwhile make the filling by lightly frying the onion in the butter, then mix into the potato along with the cheese and season to taste.
Roll out one half of the dough on a lightly floured surface and using a 3in. cutter, cut out discs, re-rolling to use all dough.
Place a teaspoonful of filling slightly off center of a disc, fold over to a half moon shape and press edges together to seal. Continue with all remaining discs, cover to prevent drying out whilst you repeat with the remaining dough and filling.
Cook in a large pan of boiling salted water, dropping in a few at a time and cook for 5 - 8 minutes. Drain and serve in a shallow dish topped with sour cream and a few chopped herbs.