Recipe detail

Mash the boiled potatoes until smooth, mix with plain flour and egg, season with salt and pepper and mix with water into a smooth, non-sticky dough.
Mix the cheese with the egg and fried onion.
Roll out the dough into a thin sheet, from which we cut 80 mm diameter circles with a cookie cutter.
We apply a portion of the brynz filling to their center, fold it in half, carefully press the edges so that the filling does not leak out during cooking.
Place the pirogues on a greased perforated baking sheet and cook in a convection oven.
After cooking, mix with the fat of the browned bacon and serve on a plate with sour cream and browned bacon.