This was another festival-filled weekend and we did both! Very humid with rain threatening both days, we managed to avoid and had a nice time at both! In honour of the festivals, I made some perogies for hors d’oeuvres last night. Not so traditional, but definitely inspired by.
Goat’s Cheese-filled perogies
Using a traditional Gnocchi recipe for the dough, make what ever filling you desire, boil perogies until cooked and cool. Freeze any unused portions on a cookie sheet for future hors d’oeuvres.
Goat’s Cheese Filling
- 1/2 cup goat’s cheese at room temperature
- 1 small clove garlic pressed through a micro plane (or very finely minced)
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper to taste
- 3-4 medium basil leaves finely sliced (chiffonade)
- In a small food processor, or simply with a fork, mix all ingredients but the basil until well combined.
- Add basil and toss lightly. Set aside in refrigerator.
Perogi Dough (makes about 24 perogies 3″ in diameter)
I ran out of flour! Can you believe it? So i had to improvise with my perogi dough. These measures are just estimates, you’ll have to eyeball the texture or make a tried and true potato gnocchi recipe.
- 1/2 rice flour
- 1/2 cup potato flour
- 1/4 cup all purpose flour for dusting
- 2 large egg whites
- 2-3 tbsp water
- 1/2 tsp salt
- 2 feet of parchment paper (use parchment on your counter for rolling, the rice and potato flours are glue – you will thank me later!)
- In a food processor, combine all ingredients with the exception of the water and pulse until you get a ball of dough, adding the water a little at a time. If the dough is too wet, add all purpose flour to achieve the ball.
- Dust the parchment with a generous amount of all purpose flour, roll dough to about 1/8 – 1/4 inch thick.
- Cut with a 2-3 inch round cookie cutter (for hors d’oeuvres, use smaller cutters).
- Put a small amount of the goat’s cheese mixture into the centre. Dot edges with a very small amount of water and pinch to seal (you may not even need water).
- Continue until all of the dough is used up (if you run out of goat’s cheese filling, use a thick European jam as dessert pirogies (just make sure you know which is which, once sealed, you will have to bit into it to see!).
- Boil well salted water. Once on a good hard boil, add the pirogies one at a time, only enough to fill the bottom of the pan. The perogies will rise to the top when done. Remove with a strainer and allow excess water to drip off.
Finishing and Serving Perogies
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 6 pirogies
- Melt butter with olive oil in a cast enamel pan.
- Add pirogies and brown both sides.
- Remove from pan and drain off oil.
- Serve with 2-3 tbsp sour cream or yogurt cheese (strained yogurt).