Potato And Pea Pierogi Recipes

POTATO AND CHEESE PIEROGIES

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

POTATO AND CHEESE PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
• To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

POTATO AND PEA SAMOSAS

Steps:

• To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
• Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
• Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
• Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

POTATO-AND-PEA PIEROGI

Steps:

• In a medium bowl, whisk together egg and sour cream. Whisk in milk and 1/2 cup water. Gradually stir in flour until a loose, sticky dough forms.
• Turn dough out onto a floured surface. Using a floured bench scraper, turn and fold dough to knead, dusting with more flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Don't add too much flour; it will toughen dough.) Cover with an inverted bowl; let rest 1 hour.
• Cover potatoes with cold salted water in a large pot. Bring to a boil over medium-high; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir in cream cheese and melted butter. Add 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
• Prepare an ice bath. Bring a small pot of salted water to a boil over medium-high. Add peas and cook until tender, 3 to 6 minutes. Transfer to ice bath. Drain; transfer to a food processor and puree. Stir into potato mixture.
• Divide dough in half. Line two rimmed baking sheets with towels; dust with cornmeal to prevent sticking. On a lightly floured surface, roll out one piece of dough 1/16 inch thick. Cut out 3-inch circles. Cover with plastic wrap. Repeat with remaining dough. Meanwhile, bring a large pot of salted water to a boil.
• Place 1 tablespoon filling in center of each circle. Holding one circle in your hand, fold dough over filling to form a crescent. Pinch edges to seal. Transfer to a cornmeal-dusted towel; loosely cover with plastic wrap. Repeat with remaining circles and filling.
• Melt remaining 1 1/2 sticks butter in a saucepan over medium, swirling occasionally, until dark golden brown, 8 to 10 minutes.
• Working in two batches, transfer pierogi to boiling water. Once they rise to the top, cook through, 2 minutes more. Coat a platter with half of brown butter and transfer pierogi to platter. Repeat with remaining pierogi. Drizzle with remaining brown butter. Season with salt; serve.

PIEROGI PICNIC SALAD

Steps:

• Combine 2 tablespoons each mayonnaise, sour cream and chopped chives, 1 tablespoon each apple cider vinegar and chopped dill, 1 teaspoon dijon mustard and a pinch of sugar in a large bowl. Boil one 13-ounce package frozen mini potato pierogi as the label directs, adding 1 cup frozen peas. Drain and rinse under cold water; pat dry and add to the dressing. Season with salt and pepper; toss. Chill.

HAM AND CHEDDAR PIEROGI BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
• In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
• Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
• Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.