For the filling: • new large Russet potatoes, cubed in eight pieces, skin on • fresh farm cheese (recipe below) • leftover wey from the cheese to boil potatoes in • white onions, chopped • blue cheese powder (Hosier Hill, amazon) • crushed garlic, taste and add seasalt and freshly ground peppercorns • Lard to fry onions golden • For the wrappers, 2 pounds of dough: • spelt wheat flour or all purpose flour • warm whey from making the farm cheese • seasalt •