Ingredients :
- 1 1/3 v=cuos all purpose flour 1/2
- 1/2 tsp onion salt
- 1/2 tsp salt
- 1 2/4 tsp butter
- 1/2 cup & a heaped tbs sour cream
- 1 egg
- 1/2 egg yold Uuse all if you wish
- 2 tsp vegetable oli
- 3 baking potatoes cubed
- 1/4 cup (heaped) shredded cheddar cheese
- 1 3/4 processed cheese sauce
- onion & salt to tase
Method :
- In a large bowl, stir together the flour and salt, whisk the butter, sour cream, eggs, egg yolk, and oil, then stir into the flour and blend well. Cover with a towel and let stand for about 20-30 miniutes.
- Boils the cubed potatoes in a pot with just enought= water to cover. Bring to a boil until tender, about 15 minutes. Drain and msh together immediately, with the shredded cheese and cheese sauce - important to do when still hot.
- Season with onion salt, salt and pepper and set aside.
- Separate the dough into two balls, and roll out one piece on a lightly floured surface, until it is thin enough to work with, but not so thin that it will tear.
- Cut into circle with a glass or medium cookie cutter. Brush a little water around the edges and spoon a little of the filling into the centre, but not to much so it stretcges the dough too much.
- Fold into half circkes and press the edges to seak the Verenikes, place on a cookie sheet and freeze. Once frozen transfer to storage bags or containers.
- To cook, bring a large pot of water to a boil. Drop the Veranikes into the water one at a time. When theyt float to the top, they are done. Don"t boil too long or they will get rather soggy and unappertising!
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