Recipe courtesy of Stanton Social
Save Recipe Print
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Dough:
Potato Filling:
Caramelized onions:
Truffle creme fraiche:

Directions

For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. Add egg, sour cream, water, and canola oil and knead by hand or in a stand mixer fitted with dough hook attachment for 8 to 10 minutes.

For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency.

For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme.

For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.

To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.

Cook's Note

The potatoes should have the feel of stiff mashed potatoes.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Blueberry Goat Cheese Pie

Recipe courtesy of Moira Sommers

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Stuffed Acorn Squash with Sausage, Barley and Goat Cheese

Recipe courtesy of Damaris Phillips

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Deep-Dish Reuben Pierogies

Recipe courtesy of Jeff Mauro

Potato Casserole

Recipe courtesy of Trisha Yearwood

The Baked Potato

Recipe courtesy of Alton Brown

Potato Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories