So I got a cheat move for making Peirogies. Empanada shells. They are the right size, no rolling or making shells and if you happen to have one of those presses that is the right size? No effort at all. If you are making potato Peirogies you can even buy the filling pre-made! What a time saver! After you make them and put them together, you boil them and then fry them.
These are the presses that I'm talking about. They came in a three pack in various sizes. The middles size was the one I needed. I managed with the larger one with a bit of squishing.
I made potato and beef. We never get beef unless we made them.
One time we found a Polish store and they had meat peirogies advertised. I dared to ask, "what is in the peirogies..." They said "What ever is left at the end of the previous day."
I make them with Ground beef. I haven't made them in a long time so they kind of turned out a bit like taco meat since that's what I'm used to making. LOL
(For those who aren't old enough to recognize the reference, You Can't Do That on Television had a recurring skit that featured that phrase.)
