Potato Pirogues

Put the flour, egg, water and a little salt into a large bowl and knead to a smooth dough. Divide into 2 portions, wrap in clingfilm and leave to rest.

For the filling, peel and wash the potatoes and cook in salted water until soft. Mash the potatoes smoothly while still hot. Peel and chop the onion. Heat 1 tbsp butter and fry the onion until golden brown. Stir the quark until smooth. Put the potatoes, quark and onions with the frying fat into a bowl and mix until very smooth. Season to taste with salt and pepper. The mixture should have no lumps of either quark or potato.

Then roll the dough out thinly on a floured work surface and cut out circles 7-8 cm in diameter using a glass.

Put a heaped teaspoonful of the filling in the middle of each circle, fold over to make a half-moon shape and press the edges together carefully. Make sure that the filling does not come right to the edges

Cook the pirogues in a shallow pan of boiling water. Stir carefully and when they rise to the surface cook for a further 2-3 minutes. Take out with a skimmer or slotted spoon.