Pierogies Yay!

I don't know about you but to me, sour cream and potatoes are major comfort food. Wrap those yummy potatoes in dough and wow what a tasty meal. I've always loved pierogies, a traditional polish dish, and I thought to myself why not make them. As you can already guess I like to simplify things. So instead of making the dough from scratch, I decided to use ready made puff pastry squares. This will cut the time on your recipe and give you a crispy, flaky, outside versus a gummy one cooked in boiling water. The addition of caramelized onions is the longest part but well worth the flavor.

Ingredients

1 package puffed pastry squares
2 onions sliced into thin rings
1 tbsp extra virgin olive oil
4-6 potatoes boiled tender
1 tbsp butter softened
2 tbsp light cream

Sour cream for serving.

Caramelize your onions first. This will take around 20 minutes. Heat the olive oil first then add the sliced onion rings using your spatula separate the rings and stir occasionally. When onions begin to get translucent hit them with paprika, and salt. The onions will turn a reddish color. push them to one side of the frying pan and let them cook till they start to turn light brown. Once they are light brown, hit them with some balsamic or wine vinegar to de-glaze the pan. Add another hit of salt, stir for two or three minutes, then turn off the flame. Set aside for later.

Preheat your woven to 375 degrees. Meanwhile take your potatoes which, should be room temperature. Mix in the butter and cream and mash them up nice and smooth. Gently fold in the onions that you previously caramelized. Spray a cookie sheet or two with non-stick cooking spray. Using a teaspoon add one or two rounded teaspoonfuls into each dough square. Have a little dish of water next to you, and when you finish filling the squares, use your finger tip to spread the water on the edges. Fold them into triangles and crimp with the tines of a fork.

Bake 30 minutes till flaky and golden. Serve with sour cream and enjoy!

B'tai Avon