Sift flour and salt into a large bowl. Make a well in the centre.

Add water and mix to a soft dough. Knead dough on a floured surface for 10 min. until smooth and elastic.

Roll out until 3mm in tick. Stamp out rounds with cutter.

Boil potato until tendar, drain and mash. Add 20g butter and mix until smooth. Spoon potato mixture on to each daugh circle, then pinch the outer edges together to seal them. Bring a pan of salted water to the boil. Gently drop in the ,,Perohe,, a few at a time and simmer for 15 min. Drain well.

Melt 50g butter in a small pan. Add finely chopped onion, and fry over lower heat until golden in colour. Add finely chopped smoked baccon and continue fry for 5 min. Combine with cooked perohe.

Serve with dip: Combine 150g cheese, 150g sour cream, and pinch of salt.