Beef and Cheese Pierogi Pittsburgh-style


2 cups all purpose flour
½ teaspoon salt
1 large egg
½ cup sour cream
¼ cup soft butter

1oz Cooked beef tenderloin, chopped
1oz Asiago cheese


Mix together flour and salt, beat the egg and add all at once to flour. Add sour cream and butter, mix until dough looses most of it stickiness. Cover and refrigerate for 30 min.
Remove and roll out 3 inch circles or bigger if you choose. Roll to 1/8th inch thick. Place filling in middle, fold over and seal the edges.
Boil in salted water until they float, remove let cool, dry. Heat butter in a pan and fry until golden brown.

For Filling:
Mix ingredients together and place in pierogi
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