The only bad thing about making pirogies is rolling the dough. So I have found an easy way to make them using empanada wrappers.
- one package empanada wrappers (24 individual wrappers)
- a few small potatoes
- 3-6 ounces of a hard cheese like cheddar
- one small onion chopped fine for filling
- 4 t butter
- salt and pepper to taste
First I boiled a few potatoes in their skins, grated some hard cheese (it should be Sharp Cheddar but use whatever hard cheese you can find). Saute an onion in butter until the butter is infused with the onion flavor, if you have a ricer, rice the potatoes, if not mash the potatoes with a fork, adding cheese and cooled butter onion mixture. Season with salt and pepper to taste. Take one of the empanada wrappers and add a teaspoon of potato mixture, with your index finger add a small amount of water to the entire edge and then fold the wrapper to cover the potato mixture. Set aside until all empanadas are filled.
Bring a large pot with water to a boil adding a tablespoon of salt right before you add your pirogies. Drop 6 to 12 of the pirogies into the boiling water. Allow to cook for approximately 8 minutes. They will rise to the top during cooking. Drain and serve with more onions sautéed in butter.
These can be filled with almost anything from sauerkraut, farmer cheese, fruits and even cooked meat. And you can top the savory ones with sour cream and the sweet ones with whipped cream for a very nice dessert.
Or, add the potato pirogies to your favorite soup – yum! This is something I learned from my friend Eva. What a heavenly and filling soup with pirogies.