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Perogies (4) - Assembly

potatoes

1 batch perogy dough
1 batch perogy filling

On lightly floured surface, roll out one of the quarters of dough at a time into 17-inch circle. With dry pastry brush, brush any excess flour off dough. Using 3-inch round cutter, cut dough into circles. Reroll scraps and reuse; they will be slightly less tender but still good. Place rounded 1 teaspoon filling in centre of one half of each circle. With different pastry brush, brush edges lightly with water. Fold dough over filling to form semicircle; pinch edges together firmly to seal. If desired, crimp by hand or with a perogy crimper. Arrange on wax paper covered cookie sheet. Use right away, store in refrigerator for up to 24 hours covered with wax paper or - Freeze in single layer, then bag in airtight containers.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 7-1/2 doz. pero

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