Pyrohe

Halve and boil 8 potatoes in pot of salted (1-1/2 tbsp) water until tender. Drain potatoes, saving water for dough and set aside to cool. Mash potatoes. Add one container of Imperial Sharp Cheddar Cheese. Mash until consistently mixed. Set aside to cool.

In a 2 cup measure, add 1/2 cup of oil, 1 egg, then fill to 2 cup level with potatoe water. Combine with flour and salt stirring with fork and then when it gets thick, stir with hands. Work dough until it forms a ball (may need to add more potatoe water.

Put dough on floured board and knead until smooth. Put dough in plastic bag for a few hours (waiting until potatoe mixture is cool). This settling time will allow the dough to be rolled effectively (leaving it for 6 hours would be OK and when rolling it will be less springy when rolled).

Cut dough into four to make it easier to work with. Roll dough to about 2x1-1/2 foot area (approximately 1/8" thick).

Cut dough into 2x2" squares. Load each square with about 1 teaspoon of fill. Fold dough around fill and pinch together ends.

Place into boiling water and cook into pyrohe float to the surface. For added flavour lightly fry in butter and onions.

Do not cook. Instead put on floured wax paper rack and freeze. Once frozen put in bag. To cook following cooking instructions by putting frozen directly into boiling water.