Wednesday, 19 October 2011

Bacon and Cheddar Perogies

Perogies have been on my "to do" list for a while now and I've even bought a huge bag of potatoes in anticipation. I guess In between all the school work and job interviews, there was barely anytime. I decided to start this blog because when I finally got around to making those perogies, they turned out fantastic and it was my queue to write down the recipe. I often have a hard time sticking to recipes because I either don't have all the right ingredients or there are things in the fridge that needs to be used up.

I usually rate my success by how much my boyfriend enjoys them and since he couldn't get enough of them and is asking for more, I thought I had done well. I adapted the dough from Ricardo's recipe and here it is:

                                                                                  Perogie Dough:

5 cups flour
1 tsp salt
2/3 cup olive oil
2/3-1 cup water
2 eggs

I mixed together the oil, egg, and 1/3 cup of water and poured into the flour mixture. Then I added more Water to form a soft dough. The dough then needs to rest in the fridge for about 30 minutes. After the dough has rested, I cut them into quarters and rolled them out to about 1/8th inch thick. Then I just used a small round cookie cutter and worked my way through the rolled out piece of dough.

For the filling:

6 medium potatoes (boiled)
2 onions finely chopped
6 slices of bacon finely sliced
2tsp oil
2/3 cup of old cheddar
1/2 cup of mozzarella
salt and pepper to taste
1/3 cup buttermilk

Fry the onions and bacon in the oil until the onions are soft and bacons are almost crispy, let cool. Mash the potatoes and buttermilk together until well combined. Add salt, pepper, and the 2 cheeses. Once those are combined, add the bacon and onions. Since I don't have a potato masher, I wore plastic gloves and mashed them together with my hands. That is going on my list of things to buy. Plus mashing it by hand makes me feel like I mixed them really well.

Then I just measured out the filling with a teaspoon and placed it on top of each piece of dough. I tried to do just a little bit more than a tsp but that made it a lot harder to pinch together. I didn't count how many perogies I got out of this batch but I would think around 70 or 80. It probably took me about 3 hours so if you're a busy person, you need to plan well.

I also made some Creme Fraiche which was just 2 cups of heavy cream and 3tbsp of buttermilk. I let it stand at room temperature for 24 hours and then let it set in the fridge. The only problem I have with using creme fraiche instead of sour cream is that it melts in contact with heat. Once they go on the perogies they kinda melt into a puddle. So instead, I whipped it (since it is mostly whipping cream) and served it in a little shot glass.


To serve, boil the perogies until cooked, 3 minutes after water's boiling. Then fry with some onions.

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