- 6 to 6 1/2 cups all-purpose flour
- 3 large eggs
- Butter-1/2 to 3 tablespoons
- 1 onion, diced
- 3/4 cup cottage cheese, drained
- 3 slices of bacon, cooked till crispish and diced (you can add more bacon if you like or omit that part completely if you’re vegetarian)
- 1 poblano pepper, roasted, peeled, seeded and diced
- Freshly ground black pepper
Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You’re aiming for soft, dry dough. Let it rest for 20 minutes.
While the dough rests, cut the potatoes into largish chunks. Place the chunks in a large saucepan and cover with cold water. Place on the stove, bring the water to a boil, reduce the heat, and simmer until the potatoes are easy to break apart with a fork (about 20 minutes).
Drain the potatoes and dump them back into the saucepan. While the potatoes are boiling, saute the onion with a little bit of butter over medium heat, until they're soft and transparent. When the onions are ready, add them to the potatoes.
Add the cottage cheese, cheddar cheese, bacon and poblanos. Season to taste with salt and pepper.
On a floured work surface, roll the dough out thinly (1/8” or about 3 millimeters) cut with a 2 to 5 inch round cookie cutter, or a glass. Spoon a portion (a teaspoon to a tablespoon, depending on the size of your cutting implement) of the filling into the middle of each circle.
Fold the dough in half and pinch the edges together. If necessary, wet the edges with a little bit of water to help them adhere. Gather the scraps of dough, re-roll and fill. Repeat with remaining dough.