1 c. sifted enriched flour
3/4 tsp. salt
1/2 c. filling (recipe follows)
1 egg, well beaten
2 tbsp. warm water
1/2 c. shortening

Mix and sift flour and salt. Add egg and water. Mix well. Turn out on lightly floured board. Knead until light and elastic. Roll out to 1/4 inch thickness. Cut with floured 2 1/2 inch biscuit cutter. Roll out until circle measures 3 1/2 inches. Fill with about 2 tablespoons of filling.

Fold in half to form semi-circle and seal edges together tightly. Turn 4 pirogens at a time. Put them into 1 quart of boiling salted water and boil for 5 minutes. Remove; drain. Heat 1/2 cup shortening in a skillet, then place pirogen in this and fry to golden brown on each side. This recipe makes 14.

POTATO PIROGEN FILLING
1/2 c. minced onion
1/4 c. fat
1/2 tsp. salt
1/8 tsp. pepper
2 c. mashed potatoes

Saute onions in fat to golden brown. Add with seasonings to mashed potatoes. This recipe makes about 2 1/4 cup of filling.

CHEESE PIROGEN FILLING
1 lb. Farmer cheese
2 egg yolks, beaten
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. honey
1 tbsp. bread crumbs
2 egg whites, beaten stiffly

Combine cheese, egg yolks, salt, sugar, honey and bread crumbs. Fold stiffly beaten egg whites into mixture. This makes about 2 1/4 cups of cheese filling.