#3150 - Puff Perogies

(by Shirley McNevich)

3 medium red potatoes
1 medium onion (chopped)
1/4 cup fresh parsley (chopped)
1/2 rib of celery (chopped)
1/2 pound of the sharpest cheese you can find (shredded)
1 tsp. salt
1/4 tsp. pepper
milk (if necessary)
1 package frozen puff pastry sheets (thawed)
1 egg (beaten)
1 TBSP water

Peel potatoes and cut them in half. In a pot cover potatoes with water and add salt, chopped onions, chopped parsley and chopped celery. Bring the water to a boil and cover partially with a lid. Cook for 20 minutes with lid tilted to prevent boiling over. Test with fork for doneness (potatoes should be soft). If potatoes are not soft, cook longer. Remove potatoes from heat. Drain water off using a sieve. Any onions, celery or parsley that accidentally get drained should be put back in with potatoes. Add shredded sharp cheese to potaotes--use a potato masher to mash potato mixture and cheese. Add pepper and then mash like mashed potatoes. If the potato/cheese filling is too stiff, add a dash or two of milk and remash. Flour your counter and roll two puff pastry sheets out to 12" each. Cut each of the two puff pastry sheets into 6 squares (so cutting both of the puff pastry sheets will give you 12 squares total). In a bowl add the beaten egg and water--beat with a fork. Spread the potato mixture evenly on the 12 puff pastry squares. Use a pastry brush to brush all of the edges with the egg mixture. Fold one corner of a puff pastry to its opposite corner (forming a triangle pastry), and crimp the edges shut with the tines of a fork. Repeat closing all puff pastries. Place them on baking sheets, then brush the tops of the pastries with the remaining egg mixture. Bake at 400 degrees for 18-20 minutes or until golden brown.