2 tbsp butter
2 cups sour cream
1 egg yolk
1 cup old sharp shredded Ontario cheese
3 cups flour
1 tbsp cooking oil
1/2 cup chopped leek green tops
2 roasted garlic bulbs (peeled and mashed)
salt & pepper (to taste)
In a large bowl, add flour and salt.
In a separate bowl, mix butter, sour cream, egg yolk, and oil.
Add wet ingredients to flour and mix until blended.
Cover bowl with teacloth and let rest for 10-12 mins.
Boil potatoes until tender, drain water and mash.
While warm, mix in cheese, garlic and leeks, and season
with salt & pepper to taste. Let cool.
Cut dough in half and roll out into a sheet (not too thin).
Use an upside down glass to cut out rounds.
Lightly brush water around outside edges.
Place a dollop of filling in the middle of each circle, fold in half and seal edges.
Drop into salted boiling water until they float.
Fry them in butter until crispy.
Remove and serve as is with bacon rashers, sour cream and chives.
- Chef Becky
Stay tuned for next month's recipe!