Cheesy Potato Pockets

Start by gathering all the necessary ingredients.

Prepare the dough: In a large bowl, mix together the flour and salt. In a separate bowl, whisk together the sour cream, eggs, egg yolk, melted butter, and vegetable oil. Combine the wet ingredients with the dry ingredients and mix until a cohesive dough forms. Cover the bowl with a towel and let the dough rest for 15 to 20 minutes.

While the dough is resting, prepare the filling: Place the cubed potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, approximately 15 minutes.

Drain the potatoes and mash them with the shredded Cheddar cheese and cheese sauce while they are still hot. Season the mixture with onion salt, salt, and pepper. Allow the filling to cool.

Divide the pierogi dough into two equal balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, approximately 3-5mm thick. Cut the dough into circles using a cookie cutter or glass, approximately 7-10cm in diameter.

Assemble the cheesy potato pockets: Brush a little water around the edges of the dough circles and spoon some filling into the center.

Fold the circles over to form half-moons and press the edges to seal, using your fingers or a fork for a decorative edge.

Place the filled pockets on a baking sheet and freeze. Once frozen, transfer them to freezer storage bags or containers.

To cook the cheesy potato pockets: Bring a large pot of lightly salted water to a boil. Lower the pockets into the water in batches. Cook until they float to the top, approximately 5 minutes. Be careful not to overcook, as they will become mushy. Remove with a slotted spoon.

Serve the cheesy potato pockets and enjoy!