-
1
FILLING
-
2
1) Preheat oven to 400F
-
3
2) Brush onions with olive oil and sprinkle with salt. Roast on a pan for 40 minutes, until soft. Do not let brown
-
4
3) Chop carrots into pieces approximately 1/2 to 3/4 inch diameter. Arrange carrots on baking sheet and brush with olive oil, salt & pepper
-
5
4) Roast carrots until cooked through, approximately 30 minutes. Make dough while veg roast
-
6
5) Once vegetables are cooked, cool for 10-15 minutes. Remove skin from onions and roughly chop
-
7
6) Roughly chop brie
-
8
7) Place carrots, onions, and brie into food processor, chop finely (optional but it makes the next step easier)
-
9
8) Transfer finely chopped vegetables and cheese into a blender and add chicken stock until mixture becomes a smooth puree. Season with salt to taste
-
10
DOUGH
-
11
1) In small bowl, beat eggs and egg yolk, set aside
-
12
2) Melt butter, set aside
-
13
3) Mix salt & lukewarm water, set aside
-
14
4) Mix above 3 liquids with sour cream
-
15
5) In large mixing bowl, stir liquid mixture into 4 cups of flour, ensuring ingredients mix properly
-
16
6) Knead remaining 1 cup of flour into dough until smooth and soft pastry
-
17
7) Divide dough in half and place in room temperature bowl, covered with moist cloth. Let stand for 15 minutes before working with it
-
18
8) Once dough has rested, halve one of the dough halfs and on a floured surface roll out into a thin circle, 1/4 inch thick
-
19
9) Cut dough using a 4-inch round cookie cutter. Once you've cut a bunch, sprinkle with flour and transfer flour-side-down to a baking sheet lined with a well-floured sheet of parchment paper
-
20
10) Place 1 tablespoon of the filling in the center of each dough circle
-
21
11) With your finger, paint water around the edges and fold over in a half moon. To seal, tap around the edges with your middle finger (like a woodpecker)
-
22
12) Cover the finished pierogies with plastic wrap so they don't dry out
-
23
13) Freeze for easy storage
-
24
14) Boil until they float. Fry in butter to brown. Serve with chives, sour cream, and bacon
