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×A recipe by Kitchen Dreaming.
$0.65 per serving
1 likes
Ready in 60 minutes
Spoonacular Score: 3% 
Mashed Potato and Pea Perogies might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 11g of protein, 16g of fat, and a total of 401 calories. This recipe serves 6. For 65 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 1 hour. If you have cheddar cheese, salt, potatoes, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user Kitchen Dreaming. It is a very affordable recipe for fans of Eastern European food. It is a good option if you're following a lacto ovo vegetarian diet. Similar recipes are Sam's Perogies Sweet Potato Filling, Crockpot Braised Red Wine Short Ribs with Cheddar Potato Perogies, and Asparagus and Brie Perogies.
Pierogies can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Papet del Mas Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Pleasant fruit aromas and a bright, clear color. The taste sensation in the mouth is very pleasant, light and well balanced, fresh and very cheerful feeling, good persistence, with fruit and flower notes. The aftertaste invites you to continue savoring the wine.
» Get this wine on Wine.com
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Reheat mashed potatoes. Combine mashed potatoes with shredded cheese and peas while still hot. Season with onion salt, salt and pepper. Set aside.
Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into squares with a cookie cutter or circles using a biscuit cutter, perogie cutter, or a glass. Brush a little water around the edges of the pasta, and spoon some filling into the center, about 1 tablespoon. Fold the pasta over into half-moons or triangles, and press tightly to seal the edges.
Melt a little butter in non-stick skillet. Add perogies and cook about 1 minute on each side. Remove with a slotted spoon. Serve topped with chopped green onions, melted butter, bacon or parsley.
To Freeze: Place raw perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. Reheat as directed or boil in a pot of water for 2 minutes. Do not over boil or they will become soggy.
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vegetarian
