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For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency. Cook's Note: The potatoes should have the feel of stiff mashed potatoes.
For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.
To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.