MAKING:

1. Beat the egg with the salt, melted butter and water.

2. Stir in the flour until a stiff dough is formed; turn out on a floured countertop and gently knead until smooth.

3.Wrap tightly and set aside in the fridge for an hour - 2 days.

4. Cook the potatoes in salted water with the shallot and horseradish.

5. Drain and then mash with the cheese, set aside to cool and firm up.

6. On a lightly floured surface roll out the dough as thin as you can (within reason).

7. If the dough snaps back or shrinks again after rolling cover and let rest a few minutes before rolling again.

8. Use a 2-3” round cookie cutter to cut out rounds.

9. Fold over the dough and pinch closed - a little water around the edge of the dough may help.

10. These may be frozen for cooking later.

11. Drop into a pot of boiling water, when they float to the top they are cooked.

SERVING:

12. You can serve just boiled with a little butter or sour cream, or you can fry them to crisp up the outside.