Pot Roast Pierogi
A great way to use up leftover pot roast meat, or any other meaty leftover (meatloaf, pork chops, etc.)
| Servings | Prep Time |
| 4appetizer servings | 1hour |
| Cook Time | Passive Time |
| 10minutes | 1hour |
|
|
Ingredients
For the Dough
- 1large organic egg
- 173grams sour cream
- 56grams salted butter
- 60ml vegetable oil
- 1tbsp fresh herbs
- salt and pepperto taste
- 250grams plain flourplus extra for rolling
For the Pot Roast Filling
- 2tbsp salted butter
- 80grams oniondiced
- 450grams shredded pot roast meat
- 50grams shredded hard cheeseParmesan, dry jack, etc.
- 1tbsp fresh herbs
- salt and pepperto taste
Egg Wash
- 1tbsp water
- 1large organic egg
To cook and serve
- 60ml pot roast liquid
- 58grams soured cream
- 1tbsp fresh herbs
- 1tbsp salted butter
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.
Recipe 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.