Perogie Filling

1 lb. lean ground beef, cooked, and drained of fat
2 cups mashed potatoes, seasoned, buttered and creamed
6 slices bacon, julienned
½ cup minced shallots
1 tbsp. salt
2 cups cheddar

1. Prepare the ground beef and the potatoes, I prefer to cook the potatoes for the filling and the dough together, then separating the quantities when it comes time to mash them. You want to season and cream the potatoes for the filling because you want the flavour, whereas for the dough, you are more interested in the starch, water content and texture of the potatoes when added to the dough.
2. Sauté the sliced bacon in a frying pan, adding the shallots near the end, just to soften them without browning, set aside and preserve the fat
3. Now combine all of the ingredients in a bowl and mix with your hands until evenly distributed

Now that your filling is ready, you can prepare your dough

Perogie Dough

4 cups flour
1 cup homogenized milk
1 cup potatoes, plain, cooked, mashed
1 tsp. salt
1 pc. egg
¼ cup milk

1. In a KitchenAid, combine the four ingredients and mix until evenly combined
2. Place the dough on a flour dusted counter and begin to roll out to 1/8 in. thick
3. Using a round cookie or pastry cutter, cut the dough into round portions
4. Now whisk to combine the egg and milk to prepare an egg wash
5. Place a generous tablespoon of the filling in the centre of the dough rounds
6. Brush the dough edges with the egg wash, and fold the dough over, pinching the two folds together, using your fingers or a fork, if you prefer
7. At this point, you can cook these right away, or can freeze them on a tray, or drop them right in a pot of boiling water when you are ready to enjoy them

I prefer to boil mine for 3-4 minutes, and then I finish mine in a frying pan with some clarified butter until they caramelize, and then finish them with some caramelized onions, and some more bacon and sour cream!

[TO DO: ADD TABLE HERE FROM 20 Allergies.docx]