European (Western and Eastern) Cuisine

What Happens when Pierogi and Cornish Pasties Meet.

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Pierogi 

Let’s go back to the time when Tiffanie was in middle school (I’m not asking you to picture me -thanks puberty). Weird-looking Tiffanie is at the Costco food court deciding whether to order a huge slice of pizza or a polish hot dog. The hot dog choice wins out. Over to the condiment section where dispensers of mustard, ketchup, onions, relish, and sauerkraut
await…

Wait, sauerkraut? Forward to present time. WHERE THE HECK IS THE SAUERKRAUT?

I don’t know exactly when Costco decided to pull sauerkraut from the condiment section but apparently they still have it. You’ll have to ask for it when you order and it’ll come in a tiny plastic container. It’s fairly dry (unlike in the past where it had more “juice”) but I’m a fairly happy camper. It looks like I’m back to ordering hot dogs at Costco. Sorry pizza!

*Thank you, thank you to my cousin for that information.

Now to the recipe on-hand. I went on a sauerkraut frenzy and this recipe caught my eye:

International? Check.
Has Accent? Oh wait, I’m straying…
Has Sauerkraut? Check.

Pierogi are polish dumplings – the filling varies but traditionally they are supposed to be filled with a mashed potato-like mixture or sauerkraut. I wasn’t impressed with the dough (I have nothing to compare it against) and found it tough most likely due to my inability to knead dough.

The filling however was fantastic. I ended up just mixing it all together and made cornish pasty/pierogi pastries with the leftovers. If you don’t like layers of flaky goodness (uh…), the filling by itself is a down-right comfort food…and it’s awesome.

cornish-pasties-meet-pierogi.jpg

Cross-breeding pierogi and cornish pasties. Kids, don’t try this at home.

Ingredients

Sauerkraut Filling:
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste

Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper

Meat Filling:
1 lb ground meat
1/2 cup chopped onion
salt to taste

Dough for traditional pierogies:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Dough for cross-breeding experiment:
1 sheet of puff pasty!

Directions

Make the potato mixture first since you need to boil and mash the potatoes first!

For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

Cook meat and onions. Drain fat and remove to bowl to cool.

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to same bowl to cool.

Combine meat, potatoes, and sauerkraut.  Chow down…or if you want something fancier….

For traditional pierogies:

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.  Pierogies can be frozen at this step.

Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

For cross-breeding experiment:

Divide puff pastry sheet into 4 squares (4 inch x 4 inch approx). Spoon filling mixture into center, and fold dough over end-to-end. Seal the ends with the end of a fork and cook in a preheated over at 350F for 20-25 minutes (until the puff pastry has risen and is slightly browned).

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One thought on “What Happens when Pierogi and Cornish Pasties Meet.

  1. Well, at first I thought, “this person is blaspheming! How dare one cook pierogies in a puff pastry sheet!”

    But first… I’m Cornish, and I never even heard of cooking pasties in puff pastry! (My family always uses an oil crust of sorts.)

    Then I realized, it’s dough; it’s filling; it’s cooked. How bad can it be?

    Pot stickers, pierogies, pasties… MMMMM!

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