Bacon Double Cheese Peroghies

Bacon Double Cheese Peroghies

  

February 21, 2017

Ingredients

Dough:

1 3/4 cups all-purpose flour, plus extra as needed

1/4 tsp. salt

1/4 cup canola oil

1 large egg

1 cup recently boiled (very hot) water

Filling:

2 cups mashed potatoes

2 cups grated Alexis de Portneuf cheese of your choice

salt and pepper, to taste

Extras:

1/2 lb bacon, chopped

1 large onion, diced

sour cream, for serving

Directions

1In a large bowl, mix together the flour and salt. In a smaller bowl, stir together the oil and egg; add to the flour mixture and stir until it’s sort of rough and shaggy looking. Pour in the hot water and stir until the dough comes together. (It should be slightly tacky, but not too sticky - if it is, add a bit more flour.) Cover with a tea towel and let rest for half an hour.

2Meanwhile, stir together your mashed potatoes and Alexis de Portneuf cheese. If you like, add some cooked, crumbled bacon to the mix as well. Season with salt and pepper.

3When you’re ready to make peroghies, on a lightly floured surface, roll the dough out 1/4 inch thick and cut into rounds with a glass rim or round cookie cutter. Pile a large spoonful on each round and gather the dough around it, pinching it to seal - it’s a nice, soft dough, so this is easy to do even when they look overstuffed.

4Bring a large pot of salted water to a boil while you cook the bacon in a large skillet set over medium-high heat. When it’s partially cooked and the fat is rendering off, add the onion and cook until both are crisp. When the water is at a simmer, carefully drop in the peroghies, without crowding the pot too much, and cook for 5 minutes, or until they float to the surface, plus an additional minute.

5Remove the peroghies with a slotted spoon, draining them well, and put them into the pan with the bacon, onion and drippings. Cook them in batches for a few minutes, until browned on both sides. Serve with sour cream. Serves 4-6.

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