Pot Roast Pierogi
A great way to use up leftover pot roast meat, or any other meaty leftover (meatloaf, pork chops, etc.)
For the Dough
salt and pepper
plus extra for rolling
For the Pot Roast Filling
shredded pot roast meat
shredded hard cheese
Parmesan, dry jack, etc.
salt and pepper
To cook and serve
pot roast liquid
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.
Original recipe also lists grated zest and juice of 1/4 lemon, but does not explain what to do with it in the instructions.
Recipe from www.elizabethskitchendiary.co.uk