| Perogie Filling|
|3 cups||Cavendish Farms Steakhouse Cut Potatoes|
|½ cup||ricotta cheese|
|¼ cup||parmesan cheese|
|¼ cup||sautéed onions, cooked, finely chopped|
| ½ cup||bacon, cooked, finely chopped|
|1 tbsp||sour cream|
| ½ tsp||salt|
| ½ tsp||pepper|
|2 tsp||butter or vegetable oil for frying|
|2 cups||all purpose flour|
|2||large eggs, beaten|
|1/3 cup||warm water|
|1||egg, beaten, egg washed|
- In one of the mixing bowls add eggs, water & salt and mix together.
2.Mix in flour slowly and continue until the dough is formed enough that it can be kneaded by hand.
3.Place some flour on a board or counter and place dough on top; knead until smooth and elastic. Let rest for 15 minutes.
4.Half fill a medium stock pot with hot water and place on the stove top over high heat and bring to a boil.
5.Place Cavendish Farms Country Cut Potatoes in the pot and cook for 3-4 minutes or until soft. Drain and set aside to cool slightly.
6.Place the potatoes into the potato ricer and press through firmly until there is enough for two cups.
7.Place potatoes into the other mixing bowl.
8.Add ricotta & Parmesan cheeses, sautéed onions, bacon, butter, sour cream, salt and pepper.
9.Using a masher ensure all ingredients are mixed well together.
10.Divide the dough in half and place on a floured cutting board.
11.Roll the dough with a rolling pin to a thickness of 1/8”.
12.Use a pastry cutter or a knife to cut out 4” circles.
13.Brush each of the pastry circles with the egg wash.
14.Place a teaspoon (roughly) on each of the pastry circles.
15.Fold over and firmly press down the edges of the perogie to seal.
16.Place hot water in a medium stock pot on the stove top over high heat and bring to a boil.
17.Place perogies in boiling water and cook for 3-4 minutes (until they float).
18.Remove from boiling water and allow perogies to drain.
19.Place butter in a medium non-stick frying pan over medium high heat on the stove top.
20.Add perogies and cook 2-3 minutes per side or until desired crispness.
21.Optional: serve with cheese, chives and/or sour cream.
Note: make as many perogies as needed; place remainder in freezer until next use.