Gluten Free Perogies With Chicken

INGREDIENTS

1/3 cup tapioca flour
1/3 cup cornstarch
2 tbs potato starch (not flour)
1/2 tsp fine sea salt
1 tbs guar gum
2 eggs
1 tbs olive oil

DIRECTIONS
Combine flours, salt, and guar gum.

Beat eggs lightly and add oil.

Pour egg mixture into flour mixture and stir.

This will feel much like pastry dough.

Work together, into a firm ball.

Knead for two or three minutes.

Roll out as you would pastry and cut circles using a tart cutter, turnover maker (about 3 ½ inches in diameter) or sharp knife.

Use a pastry brush to wet the edges of each circle with egg wash (one egg plus 1 tbs water).

Spoon some filling into the center of each circle.

Place a piece of chicken on top.

Fold the circle in half, pinching and crimping the edges until they are sealed tight.

NOTE: A pastry wheel works very well for this.

FILLING

INGREDIENTS

2 cups mashed potatoes

⅛ cup grated cheese

2 tbs minced onion

Mix together well and use as above.

¼ cup diced, cooked chicken breast

To cook your perogies, drop into boiling water and cook about 3 minutes.

Remove the perogies from the water and drain well.

Heat a large skillet over medium heat.

Add 1 tbs butter.

Once the butter is melted, place the perogies in the pan and cook until golden.

Flip and brown the other side.

Serve hot with sour cream for dipping.

Any that you will be freezing, place on a cookie sheet and put them in the freezer until they are dry.

Once they’re no longer sticky you can put them in freezer bags.