“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
- Melt 2 tbsp of the butter.
- In bowl, whisk the flour with salt.
- 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)
- Knead the dough on a lightly floured surface until smooth, don’t overdo – like 2 dozen kneads.
- Divide the dough into 2 balls and cover with a damp towel and let rest for 20 minutes.
Filling Preparation:
- Meanwhile cook the spuds in large saucepan of boiling salted water until fork tender.
- Drain and mash in the same pot. Add salt & pepper to taste.
- Sautee the bacon till crisp then transfer to paper towel.
- 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.
- 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:
- Roll one of the dough balls out on a floured surface till it’s about na 1/8-inch (3 mm) thick.
- Cut into rounds using a 3-inch (8 cm) round cutter or a coffee cup.
- 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.
- 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:
- Cook the perogies in large pot of boiling salted water.
- Stir gently till they float, about 3 or 4 minutes. Let them drain and dry.
- In a skillet, melt the remaining butter and sauté the pirogues till golden brown.
- Top with sour cream, chives, and any bacon you didn’t already eat. Sit back and wait for the applause.
– CK June 2014
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