Gusto TV’s Canada Day Bacon Perogies

“These aren’t exactly old school perogies, but the thyme and nutmeg work SO well with the onion and bacon,” says Chris Knight, Gusto TV CEO & Founder.

Ingredients

• 1/4 cup (60 mL) butter
• 3 cups (750 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 1 egg
• 3/4 cup (175 mL) water

Filling:

• 12 oz (340 g) russet potatoes, peeled and chopped
• 1/4 tsp (1 mL) pepper
• ¼ tsp dried thyme
• A pinch of fresh grated nutmeg
• 1 pinch salt
• 5 slices bacon
• 2 medium onions, finely diced

Method

1. Melt 2 tbsp of the butter.
2. In bowl, whisk the flour with salt.
3. Whisk together the egg, water and melted butter and stir into the flour mixture, (add more water in dribs to make soft but not sticky dough)
4. Knead the dough on a lightly floured surface until smooth, don’t overdo – like 2 dozen kneads.
5. Divide the dough into 2 balls and cover with a damp towel and let rest for 20 minutes.

Filling Preparation:

1. Meanwhile cook the spuds in large saucepan of boiling salted water until fork tender.
2. Drain and mash in the same pot. Add salt & pepper to taste.
3. Sautee the bacon till crisp then transfer to paper towel.
4. Eat one slice of bacon. Seriously. Bacon is yummy. Save a bit for the end garnish too. Then chop up the rest and add to the potatoes.
5. In the left over bacon fat add the onion, thyme & nutmeg and cook over medium heat until the onion is a nice golden brown. Fold into the potato & bacon mixture.

Assembly:

1. Roll one of the dough balls out on a floured surface till it’s about na 1/8-inch (3 mm) thick.
2. Cut into rounds using a 3-inch (8 cm) round cutter or a coffee cup.
3. Place 1 tsp filling on each round. Lightly moisten half of edge with some water then fold over the filling. Pinch the edges to seal.
4. Place the perogies on wax paper and cover with that wet tea towel. Repeat. You should get about 3 dozen little bundles of love.

Cooking:

1. Cook the perogies in large pot of boiling salted water.
2. Stir gently till they float, about 3 or 4 minutes. Let them drain and dry.
3. In a skillet, melt the remaining butter and sauté the pirogues till golden brown.
4. Top with sour cream, chives, and any bacon you didn’t already eat. Sit back and wait for the applause.

– CK June 2014