Description
Puffy pillows of potato, brie and asparagus.
Ingredients
- Oil, For Frying
- FOR THE DOUGH:
- 1-½ cup All-purpose Flour
- 1 Egg
- ¼ teaspoons Salt
- 2 Tablespoons Sour Cream
- ¼ cups Water
- FOR THE FILLING:
- 10 stalks Asparagus
- 1 Tablespoon Garlic Olive Oil
- 1 whole Russet Potato, Skinned And Cubed
- 4 ounces, weight Brie, Cubed
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
For the dough:
Whisk together all dough ingredients in a stand mixer with a dough hook attachment. Let side and rest for at least 30 minutes at room temperature.
For the filling:
Preheat oven to 400ºF. Trim asparagus ends. Place stalks on nonstick pan and drizzle with garlic-olive oil. Roast until fork-tender, 8 minutes.
While asparagus is roasting, skin and cube russet potato. Place in a medium pot of water with salt. Bring to a boil over high heat and then turn down to simmer. Cook until cubes are fork tender. Remove from heat, drain and set aside.
Cut away rind of brie cheese and cube. Set aside.
When all are finished cooking, place potatoes, asparagus and brie into a food processor along with salt, and pepper and blend until smooth.
To assemble:
Roll out pierogie dough until about 1/4″ thick. Cut out with a 3″ round biscuit cutter. Fill each round with approximately 1 heaping tablespoon of potato mixture. Fold over dough and seal. Crimp edges with tines of a fork. Set aside on a nonstick baking pan. Repeat until all are filled.
Once ready to cook, preheat a nonstick skillet with 4-5 tablespoons of olive oil over medium heat. Place perogies into a pan and allow to brown on both sides, about 4-5 minutes each side. Set aside to drain on paper towel and eat while warm.
If you prefer to boil them, place 3 at a time into a pot of slightly salted simmering water for about 4 minutes, or until they almost begin to float. Drain and eat while warm.
