Recipes

Chicken, Roasted Garlic Mashed Potatoe & Smoked Gouda Perogies

*As featured on CTV Morning January 21st, 2015

Ingredients

DOUGH
1 Large Egg
5 mL Salt
300 mL Water
60 mL Vegetable oil
750 mL All purpose flour
230 mL Navy bean flour (or pinto bean flour for a unique dough colour)

FILLING
250 g Cooked fryer chicken (according to recipe), meat pulled, coarsely chopped
460 mL Apple juice
60 mL Apple cider vinegar
1 Medium Yellow onion, peeled and quartered
600 g Russet potatoes, peeled and cut in half lengthways
250 g Smoked gouda, grated using fine side of a 4-sided grater
1 Medium Bulb Garlic cloves, peeled, brushed with vegetable oil, roasted until golden brown.
45 ml Green onion, sliced razor thin
200 ml Barbecue sauce
To Taste Salt and pepper

 

For the Perogy Dough:

Add wet ingredients to dry. Add a bit more water if necessary. Knead the dough for 3-4 minutes. Place dough in a bowl, cover tightly and refrigerate the dough for half an hour to rest.

For the Filling:

Place the quartered onion, apple juice and vinegar and cut up cooked chicken in the bottom of a slow cooker (crockpot). Cover with the lid.
Cook overnight. Remove chicken from the cooker, discard skin and bones.  Shred the chicken meat.

Place potatoes either in a steamer or in a pot of lightly salted cold water. Steam the potatoes until tender enough to mash, or bring your pot of water to a boil and cook the potatoes to mash tender. Mash potatoes with cheese and roasted garlic, or for best results, run potatoes through a food mill.  Add the cooked chicken, barbecue sauce and green onion to the mix. Season with salt and pepper to taste.

Using a bench scraper (or knife) cut a ¼ piece of the dough off and roll to approx. 1/16th of an inch thick. Cut rings out using a 2 inch pastry ring cutter. Place approximately 1/2 tbsp. of filling into the ring, rub water on the edge of the dough and press to seal. Crimp with a fork if if desired. Repeat until all filling and dough is used.

To Cook: Bring a pot of lightly salted water to a boil and cook the perogies in batches until they float to the surface. Remove and serve immediately or cool down in water, drain well.
If freezing: toss the perogies with generous amounts of vegetable oil to prevent sticking.  If eating immediately: pan fry in margarine or butter. Serve with sour cream or for extra spice add hot sauce to the sour cream.

RECIPE YIELD: 6 DOZEN PEROGIES