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1
In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together.
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2
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth.
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3
Wrap in plastic wrap and let rest for 30 minutes.
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4
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes.
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5
Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
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6
Drain potatoes and mash.
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7
Allow to cool.
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8
In a skillet, heat the olive oil over medium-high.
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9
Stir in the mushrooms and cook for 3 minutes or until soft.
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10
Stir in Worcestershire sauce and season with black pepper.
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11
Combine the mashed potatoes, mushrooms and feta cheese.
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12
Set aside.
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13
Preheat the oven to 375.
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14
Line a baking pan with parchment paper.
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15
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
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16
Using a 3-inch round cutter, cut out 12-15 rounds.
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17
Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds.
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18
Fold the dough over, making half moon shapes, pressing out the air.
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19
Press and crimp the edges to seal the pierogi.
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20
Bring a large pot of salted water to a rolling boil.
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21
Cook the pierogi for 3-5 minutes, or until tender.
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22
Drain and brush the pierogi with olive oil.
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23
Place the pierogi on the lined baking pan and bake for 15 minutes or until crispy.
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24
Serve hot.
