Mashed Potato and Pea Perogies

In a large bowl, stir together the flour and salt.

In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil.

Stir the wet ingredients into the flour until well blended.

Cover the bowl with a towel, and let stand for 15 to 20 minutes.Reheat mashed potatoes.

Combine mashed potatoes with shredded cheese and peas while still hot.

Season with onion salt, salt and pepper.

Set aside.Separate the perogie dough into two balls.

Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears.

Cut into squares with a cookie cutter or circles using a biscuit cutter, perogie cutter, or a glass.

Brush a little water around the edges of the pasta, and spoon some filling into the center, about 1 tablespoon.

Fold the pasta over into half-moons or triangles, and press tightly to seal the edges.Melt a little butter in non-stick skillet.

Add perogies and cook about 1 minute on each side.

Remove with a slotted spoon.

Serve topped with chopped green onions, melted butter, bacon or parsley.To Freeze: Place raw perogies on a cookie sheet, and freeze.

Once frozen, transfer to freezer storage bags or containers.

Reheat as directed or boil in a pot of water for 2 minutes.

Do not over boil or they will become soggy.