Crunchy Pierogies Pie Recipes

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
• While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
• Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

PIEROGIES WITH FIXINS'

Steps:

• For the dough: Add the flour to a large mixing bowl and make a well in the center. Drop the milk, salt and egg into the center. Mix with your hands until the dough sticks together. Wrap in plastic wrap and chill for 20 minutes. Place the dough on a floured surface and roll out to about 1/8-inch thick. Cut out 12 circles using a cookie cutter.
• For the filing: Boil the garlic and potatoes and in a large pot of boiling salt water until fork-tender, about 15 minutes. Drain. Mash together the potatoes, garlic, Cheddar, cream, vinegar, butter, salt, green onions and pepper to taste in a medium bowl.
• For assembly and cooking: Place some potato mixture on half of a circle of dough. Fold the other half of the circle over the potato mixture and seal using a fork. Repeat with the remaining dough and filling. Lay out the prepared pierogies on a large baking sheet and cover with a dish towel. Fill a large pot with water and bring to a boil. Drop in the pierogies 4 at a time and cook uncovered until they float to the surface, about 10 minutes. Drain. Heat 2 tablespoons canola oil in a pan and sear the pierogies until golden, about 45 seconds per side. Mix together the sour cream and gherkins in a bowl. Heat some canola oil in a medium pan over medium-high heat. Add the onions and fry until dark and crispy, 3 to 5 minutes. Drain. Top the pierogies with the fried onion slivers and serve with sweet gherkin sour cream.

CRUNCHY PIEROGI PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit (For glass pans 400 degrees Fahrenheit).
• Cook pierogies for 3 to 4 minutes or until they float.
• Drain well.
• Place in a greased 8 inch pie plate.
• Drizzle the butter evenly over the pierogies.
• Sprinkle with the grated cheese.
• Bake for 15 to 20 minutes until edges and cheese are brown and crispy.