In a large bowl, stir together the flour and salt, whisk the butter, sour cream, eggs, egg yolk, and oil, then stir into the flour and blend well. Cover with a towel and let stand for about 20-30 miniutes.

Boils the cubed potatoes in a pot with just enought= water to cover. Bring to a boil until tender, about 15 minutes. Drain and mash together immediately, with the shredded cheese and cheese sauce - important to do when still hot.

Season with onion salt, salt and pepper and set aside.

Separate the dough into two balls, and roll out one piece on a lightly floured surface, until it is thin enough to work with, but not so thin that it will tear.

Cut into circle with a glass or medium cookie cutter. Brush a little water around the edges and spoon a little of the filling into the centre, but not to much so it stretcges the dough too much.

Fold into half circkes and press the edges to seak the Verenikes, place on a cookie sheet and freeze. Once frozen transfer to storage bags or containers.

To cook, bring a large pot of water to a boil. Drop the Veranikes into the water one at a time. When theyt float to the top, they are done. Don't boil too long or they will get rather soggy and unappertising!