Monday, April 30, 2012

Homemade Perogies

In Canada we all eat perogies! (A food we inherited from the Russians, Slovakians, Ukrainians and maybe Polish as well)? In fact most of us have them in our freezers. We can buy a large bag of them for around $3.50 from any frozen food section in the grocery store.They are a savoury pastry filled with mashed potatoes and cheese (etc...), they are boiled then fried and served with sauteed onion, fresh from the pan- crispy bacon, and sour cream.
 My Friend Pat gave me this recipe and David and I tried it out on the weekend, it was a complete Success! Because we can't get them from the grocery store here in OZ we have now made them homemade twice and that has turned my Aussie hubby into a perogy snob. He definitely prefers them homemade. While I think homemade are far more delicious, I do prefer the ease of going from supermarket to freezer to pan. BUT alas my nearest Canadian Supermarket is too far away.
 Pat says she would half the recipe (at least) and do quite a bit less of the filling... until you are an expert filler you use more dough, and don't need all that filling. But Dave and I made the whole recipe, (and used up most of the pastry and all of the filling) so we could freeze the majority and eat them over the next month. It took us about 2 to 3 hours on a Sunday afternoon to make that many.


INGREDIENTS 
Pastry

* 4 1/2 cups all-purpose flour (That's Plain flour, for you Aussies)
* 2 teaspoons salt
* 2 tablespoons butter, melted
* 2 cups sour cream
* 2 eggs
* 1 egg yolk
* 2 tablespoons vegetable oil 
Filling
* 8 medium baking potatoes, peeled and cubed
* 1 cup shredded Cheddar cheese
* chopped onion to taste (I sautee them)
* salt and pepper to taste ***I (Jess) added 3 Tablespoons of cream cheese to Pat's filling recipe and a little bit extra cheddar as well as S&P
Makes about 54 Perogies ( approx 10 servings)

DIRECTIONS
 1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese & sauteed onions. Season with salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Now they are either ready to fry or freeze. Make sure when you fry them that the oil in your frying pan is hot and do not try to flip the perogy to the other side until you are sure it's golden. Sometimes if you flip too soon it can cause the pastry to come off and stick to the pan. 

Serve with Bacon, sauteed onions and sour cream!