Elizabeth's Kitchen Diary

a seasonal food & travel blog

  • Home
  • Start Here
    • As Seen…
    • PR & Disclosure
    • Privacy Policy
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • Contact
Home » Recipe » Carbohydrates » Pasta » Pot Roast Pierogi & Noodle Kids {recipe, review & giveaway}

Pot Roast Pierogi & Noodle Kids {recipe, review & giveaway}

Published on February 9, 2015 by Elizabeth Atia 31 Comments
Last Updated on January 28, 2019

Jump to Recipe Print Recipe

Around the world in 50 fun, healthy, creative recipes the whole family can cook together.

Pot Roast Pierogi recipe

As the mother of three noodle-obsessed children I was delighted when I received the email from the Quarto book publishers announcing the soon-to-be-released-in-the-UK cookery book Noodle Kids. Developed by award-winning American chef Jonathan Sawyer this book boasts 50 recipes that the whole family could cook together.

Noodle Kids

The Sawyer family and ours have a few things in common: we both love cooking with our kids; we both have a son named after a character in J.D. Salinger’s controversial novel Catcher in the Rye (although we do get some quizzical looks where people are clearly wondering why we named our child after an Australian car company… just like Mr. Sawyer probably gets the same wondering why he’s named his son after a baseball position!). Both our families have children who love pasta, and that, my friends, is about where it stops.

I jumped at the chance to review this book as it was aimed at children. My kids love pasta, it’s their go-to meal if I ask them what they want for dinner (that, pizza and porridge) and anything that’s going to encourage them to get a bit creative with their meals is a winner by me.

ramen party

How to Throw a Ramen Party, instructions included in Noodle Kids

Alas, this is not to be. Clearly Mr. Sawyer’s children are much more adventurous than mine. He’s very likely never heard, “Dad, why do you only make yucky food?!” and had his lovingly prepared spaghetti dish called spaghetti alla yucky stuff, like I have!

Personally, I think every single recipe in this book is beautiful and mouthwatering and I can’t wait to try them out, but my children, on the other hand… well, it isn’t going to happen. There’s too much food touching other food going on in these recipes.

Noodle Kids is a 142 page paperback cookery book featuring a wide variety of recipes for stuffed, baked, saucy, slurpy and gluten free noodles – from ricotta gnocchi with squash and garlic sauce to lasagna, farro with walnuts and pork to stracciatella alla Romana.

chilled soba and seaweed salad

Chilled soba and seaweed salad

The recipes certainly don’t look quick and simple although they are beautifully photographed. Long ingredients lists and fancy titles make the recipes seem like they should be in a posh restaurant, rather than appealing to the simple tastes of small children, but like I said, I personally like the look of every single one of them.

If it wasn’t for the title of the book and the quirky anecdotes of the cartoon mascot Noodlecat throughout I would have thought the recipes were aimed at adults. I will definitely be cooking many of them for my husband and I. Guaranteed my children will enjoy helping me prepare them. They love turning the handle on the pasta machine and pressing down the edges of stuffed ravioli. They’re just not so keen on the eating part, unless the pasta is cooked simply with a drizzle of oil and served with a sprinkling of Parmesan cheese.

My only other criticism of the book is that there are quite a few typos, spelling mistakes and ingredients included in the recipe list and no corresponding instructions. Other than that – the recipes sound immensely appealing to my grown up tastes and would suit any adult (and adventurous children) with a love of noodles.

One of of the recipes which really stood out for me was that for pot roast pierogi – little European dumplings filled with leftover pot roast. I’m a massive fan of pierogi, and the book publishers have kindly given me permission to reproduce the recipe here.

Pot Roast Pierogi recipe

Table of Contents

  • Pot Roast Pierogi
      • For the Dough
      • For the Pot Roast Filling
      • Egg Wash
      • To cook and serve
    • Affiliate Links
    • Instructions 
    • Environmental Information
    • GIVEAWAY
      • HOW TO ENTER
      • TERMS & CONDITIONS

Pot Roast Pierogi

A great way to use up leftover pot roast meat, or any other meaty leftover (meatloaf, pork chops, etc.)
0 from 0 votes
Print Rate
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 4 appetizer servings
Author: Elizabeth

Ingredients

For the Dough

  • 1 large organic egg
  • 173 grams sour cream
  • 56 grams butter
  • 60 ml vegetable oil
  • 1 tbsp fresh herbs
  • salt and pepper to taste
  • 250 grams plain flour plus extra for rolling

For the Pot Roast Filling

  • 2 tbsp butter
  • 80 grams onion diced
  • 450 grams shredded pot roast meat
  • 50 grams shredded hard cheese Parmesan, dry jack, etc.
  • 1 tbsp fresh herbs
  • salt and pepper to taste

Egg Wash

  • 1 tbsp water
  • 1 large organic egg

To cook and serve

  • 60 ml pot roast liquid
  • 58 grams soured cream
  • 1 tbsp fresh herbs
  • 1 tbsp butter
Prevent your screen from going dark

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • In a stand mixer or large bowl, combine 1 of the eggs, 173 grams of the soured cream, 56 grams of the butter, the oil, 1 tbsp herbs and season with salt to taste.
  • Mix for 3 minutes to combine.
  • Add the flour in 3 parts, mixing between each addition.
  • WAIT! Cover the dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
  • To prepare the filling, melt the butter in a saute pan over a low heat. Ad the onion, cooking until soft, about 30-45 minutes.
  • In a large bowl, combine the sauteed onions, meat, cheese and herbs. Season to taste with salt and pepper.
  • Place the mixture in a plastic bag and use a rubber band or string to force all the ingredients into one corner of the bag.
  • When ready to make the pierogi, dust the counter with flour and split the dough in half.
  • Roll half the dough until it is 1.5mm thick.
  • Using a ring mould, cut the dough into circles. Stack the rounds with parchment paper between them. Repeat with the remaining dough.
  • Prepare an egg wash by beating the remaining egg lightly with the water in a small bowl with a fork.
  • Brush the inside of each round with the egg wash.
  • Place 1 tbsp (15 grams) pierogi filling in the centre of the round and fold the dough over it into a half moon shape. Crimp the edges with a fork to seal.
  • WAIT! You can store these pierogi in the refrigerator or freeze for up to 4 months until you are ready to cool. Don't stack the fresh pierogi. They are sticky.
  • Fill a large pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat. Reduce to a simmer and cook the pierogi for 5 minutes.
  • Transfer the pierogi to a saucepan with some water still clinging to the noodles, flat side down.
  • Place the saucepan over a medium-high heat. Add 1 tbsp butter and cook until the water evaporates and the pierogi are golden brown and delicious, about 1 minute on each side.
  • Add the reserved pot roast liquid, remaining 1 tbsp of herbs and remaining 1 tbsp butter. Reduce the heat to medium-low and simmer, stirring gently, until a smooth creamy sauce forms, about 3 minutes.
  • Garnish with soured cream.

Notes

Original recipe also lists grated zest and juice of 1/4 lemon, but does not explain what to do with it in the instructions.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

Officially released in the UK on the 5th of February this book retails at £15.99 you can find this book on Amazon.

To order Noodle Kids at the discounted price of £12 including p&p* (RRP: £15.99), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG291. 
*UK ONLY – Please add £2.50 if ordering from overseas. 

GIVEAWAY

The UK publishers, Quarto Books, have offered my readers the chance to win a copy of this book. To enter, fill in the Rafflecopter entry form below. UK entries only.

Noodle Kids

HOW TO ENTER

For your chance to win a copy of Noodle Kids by Jonathan Sawyer RRP £15.99 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!

TERMS & CONDITIONS

This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 7 days of being contacted; failure to do this may result in another winner being selected.

The prize is offered and provided by Quarry Books. The prize is a copy of Noodle Kids by Jonathan Sawyer RRP £15.99. There is no cash alternative and the prize is not transferable.

There is no entry fee and no purchase necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.

Entry into our giveaways will be deemed as acceptance of these terms and conditions.

If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory!

Closing date is midnight on Monday 23 February 2015 (GMT) and the winner will be announced that day.

a Rafflecopter giveaway

If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.

[wysija_form id=”1″]

Elizabeth’s Kitchen Diary was sent a review copy of Noodle Kids. All photographs and recipe provided by Quarto Books. All opinions expressed are our own. This is not a paid post.

Filed Under: Book, Carbohydrates, Giveaways, Past Giveaways, Pasta, Recipe, Review Tagged With: Book Review, Noodle Kids

« Easy Blueberry Weetabix Muffins
Getting Fit with P90X – Phase II »

Comments

  1. Paul Wilson says

    March 3, 2015 at 1:40 am

    Great to get the kids involved.

    Reply
  2. Kiran Parry says

    February 22, 2015 at 10:05 pm

    Chow mein

    Reply
  3. Liam Bishop says

    February 20, 2015 at 12:29 pm

    I love a classic chow mein!

    Reply
  4. stephanie campbell says

    February 19, 2015 at 4:03 pm

    chicken chow mein

    Reply
  5. Sarah Pybus says

    February 18, 2015 at 6:32 pm

    Chow mein 🙂

    Reply
  6. Kayla says

    February 18, 2015 at 4:01 pm

    I love Singapore Noodles!

    Reply
  7. Andrea A says

    February 17, 2015 at 3:16 pm

    Vegetable Chow Mein

    Reply
  8. Galina V says

    February 16, 2015 at 5:53 pm

    Udon noodle soup with poached egg

    Reply
  9. Felicity Smith says

    February 16, 2015 at 4:10 pm

    singapore noodles for me

    Reply
  10. Sarah Davies says

    February 16, 2015 at 2:44 pm

    Yaki Udon

    Reply
  11. Ursula Hunt says

    February 16, 2015 at 11:11 am

    Sweet chilli chicken and noodles

    Reply
  12. Spencer Broadley says

    February 16, 2015 at 10:04 am

    House Special Chow Mein (Prawn, Beef, Pork basically)

    Reply
  13. Rebecca Phillips says

    February 15, 2015 at 12:26 am

    i love a stir fry with egg noodles

    Reply
  14. Gillian Holmes says

    February 14, 2015 at 9:25 pm

    Chicken chow mein

    Reply
  15. ashleigh allan says

    February 13, 2015 at 8:54 pm

    Chicken Chow Mein!

    Reply
  16. Emily @amummytoo says

    February 13, 2015 at 5:57 pm

    Ooh, I have this book and have this very recipe on my list of dishes to try making next week 🙂

    Reply
  17. Paul Wilson says

    February 12, 2015 at 1:05 am

    I like noodles too!

    Reply
  18. Natalie Crossan says

    February 11, 2015 at 9:53 pm

    Chicken noodle soup 🙂 xx

    Reply
  19. clair downham says

    February 11, 2015 at 8:48 pm

    singapore noodles

    Reply
  20. Sarah @tamingtwins says

    February 11, 2015 at 1:27 pm

    The book looks super Elizabeth. The yucky pasta made me laugh! (Sorry!) I know it all too well.. My favourite noodle dish is a kind of stirfry using up all of the leftovers in the fridge. Not very glamorous is it?!

    Reply
  21. Jeanne Horak-Druiff says

    February 10, 2015 at 2:39 pm

    Oh I do love me a filled pasta pocket! I have never made my own pierogi and bow I can’t think why not. Love this way of using up a leftover reast!

    Reply
  22. Katie Bryson says

    February 10, 2015 at 2:31 pm

    My kids sound exactly like your kids… food touching other food – that made me laugh!!! We love pasta and noodles… my fave being pad thai or noodle soups… the boys however will just want pasta pesto with lots of cheese sprinkled on top!

    Reply
  23. kim plant says

    February 10, 2015 at 11:52 am

    duck xx

    Reply
  24. Katherine L says

    February 10, 2015 at 12:52 am

    I love Pad Thai!

    Reply
  25. Kim Neville says

    February 9, 2015 at 10:32 pm

    Singapore noodles

    Reply
  26. laura banks says

    February 9, 2015 at 10:17 pm

    prawn noodles

    Reply
  27. Mel @mydaysni says

    February 9, 2015 at 5:11 pm

    You’ve made me hungry just reading that! My kids are pasta lovers so we would love to try some of these recipes. Fingers crossed!

    Reply
  28. Heather Haigh says

    February 9, 2015 at 4:45 pm

    Chinese chicken noodle stir fry

    Reply
  29. Alice Megan says

    February 9, 2015 at 2:41 pm

    Chicken noodle soup!

    Reply
  30. Tracey Peach says

    February 9, 2015 at 1:41 pm

    I don’t have a favourite noodle dish think I need this book! xxx

    Reply
  31. Tracy Nixon says

    February 9, 2015 at 1:39 pm

    I love Chicken noodle laksa

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Elizabeth

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

  • E-mail
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH OUR WEBSITE

Foodies100 Index of UK Food Blogs
Foodies100

Connect

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Latest Posts

Image of Thai green chicken curry in a bowl.
Image of wooden pub style platter with spicy honey roast chicken thighs, potato wedges, blue cheese dip and coleslaw.
Close up image of banana bread in a loaf tin cooling on the countertop.
Image of two traditional British pork pies one with a slice cut out of it to show the meaty insides.
Image of large glass jar filled with peanut butter granola tied with a dark burgundy ribbon and a natural paper tag reading 'To Mum and Dad, Happy Christmas!'

Sustainability

This website is hosted Green - checked by thegreenwebfoundation.org

Copyright © 2021 · Elizabeth's Kitchen Diary Ltd. · Website by Callia Web