Pirogees

Makes 45-60

{Filling}

3 cups of mashed potatoes. (I had instant on had and they taste (almost) just as great. Gotta love food storage!)
1 medium onion (sautéed in butter until soft)
3 cups shredded cheddar cheese
pepper
salt if you are not adding one of the below
Optional (mix into potatoes)
Real bacon, chopped
Pepperoni
Canadian bacon, chopped

{Dough}

1 1/2 cups warm water
4 TBSP oil
2 well beaten eggs
5 cups flour
1 tsp. salt
*Mix water, oil and eggs together. Sift flour and salt together in separate bowl. Add the wet mixture to the dry and mix well. Knead dough until smooth. Cover and let it stand 2 hours in fridge. Roll out thinly and cut circles that are about 2 inches in diameter.

{Assembling}

Take about a tablespoon of potato filling and put in the middle of dough round. Fold in half. moisten the edge with water and press together with the prongs of a fork.

{Storing}
Lightly flour two cookies sheets. Place pirogues on sheet and freeze for 2 hours or more. Store in freezer bags.

{Cooking}
Bring a large pot of water to a boil. Drop pirogues in. When pirogues float to the surface, they are done. 2-5 minutes. Take directly out of water, drain and place in large pan with butter. Lightly brown pirogues and turn once. You can also add in more onions and Canadian bacon in at this point. Sauté together.