Baked Cheddar Perogis

Luke and I have been doing research on universities in Massachusetts.  Turns out, if I want to get my Masters in the same discipline as my undergrad work, I have only two options.  In the whooooole state.

And yes, one of them is Harvard.  Ohhhhh boy….so really only one option, but a girl can dream.

I also registered for the GRE.  How I hate standardized tests, but we do what we must.

And I must share these perogis with you.  I can’t remember eating perogis before I made these, so I don’t have much basis for comparison, but I thoroughly enjoyed them.

The filling is made of mashed potatoes and cheddar cheese, and it’s encased in a simple dough then baked to golden perfection.  You could also pan fry them, but I was looking for a little less grease, while still maintaining a crispy shell.

And no, I didn’t forget: here’s your Hop Day with Izzy pic!  Happy Wednesday!

Nom nom nom.

Baked Cheddar Perogis

Adapted from The Bite House

Makes about 20 perogis

For the Dough:

 2 cups all purpose flour

1/2 cup sour cream
3 Tbsp butter, melted
1 egg
Pinch of salt

For the Filling:

2 medium potatoes, peeled and roughly chopped
1 1/2 cup grated cheddar

chives and/or parlsey, finely chopped (I used scallions)
pinch of salt

 For the dough: Mix everything together with your hands or a mixer until you have a smooth dough. If needed, you can loosen it up with up to ¼ cup of cold water.  Wrap in plastic wrap and chill for 30 minutes.

 Meanwhile, make the filling: Boil the potatoes until thoroughly cooked, about 15-20 minutes.  Strain them and let stand for 5 minutes to let the extra moisture out.  Mash and add the cheddar, herbs and salt.

Preheat oven to 400 degrees.  Roll out the dough to about 1/8″ thick. With a glass or dough cutter, cut out 3″ circles, saving the trimings.  Put about 1/2 tablespoon of filling in the middle of each.  Dip your finger in water and pass it around the edges so the dough will stick together nicely.  Close the perogis making sure they are completely sealed. You can crimp the edges with a fork to ensure this.  Set them aside on a pan.  Repeat the process with the rest of the dough, rerolling as needed.

At this point you can put them in a bag with a dash of flour and freeze them.

Put the perogis on a lined or greased baking sheet and bake for 15-20 mins or until golden brown.  Remove from oven and let cool slightly, then serve with desired condiments.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s