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Asparagus And Brie Pierogies Recipe

   
 

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     Asparagus And Brie Pierogies

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Dough- 1 1/2 cup flour
1 egg
1/4 tsp salt
1/4 cup water
Filling- 1 potato, peeled and cubed
2 cloves garlic, minced
4 oz. brie cheese, rind removed and cube
12 stalks of asparagus, trimmeed
1 shallot, sliced
 
salt and pepper to taste
olive oil
1/2 tsp garlic powder

Instructions
1. To make dough, whisk together all dough ingredients in stand mixer with dough hook attachment (or by hand, if you are stand mixer-challenged like me). Let dough sit for 30 minutes at room temperature while you prepare filling. 2. Preheat oven to 400. Trim asparagus ends and place stalks on non-stick pan. Drizzle asparagus lightly with olive oil and sprinkle with garlic powder. Roast until fork-tender, about 8 minutes. When asparagus is cool enough to handle, roughly chop. 3. Heat a teaspoon of olive oil over medium heat in nonstick skillet. Add shallot and cook until carmelized, stirring occasionally, 10-15 minutes. Set aside. 4. Peel and cube potato. Place in medium pot of water with salt. Bring to a boil over high heat and then turn down to simmer. Cook until cubes are fork tender, about 12 minutes. Remove from heat, and place potato cubes in large mixing bowl, reserving water in pot.
5. While potatoes are still hot, mash with potato masher, adding reserved water (about 1/4 cup) to aid in mashing. Add garlic, asparagus, brie, and caramelized shallot to bowl with potatoes; mix well. Salt and pepper to taste. 6. To assemble pierogies, roll out dough until about 1/4-inch thickness. Cut out with a 3-inch round biscuit cutter (you can sub a wide-mouthed glass). Fill each round with approximately 1 heaping tablespoon of potato mixture. Fold over dough and seal, moistening the dough slightly with water to help it stay together. Crimp edges with tines of a fork. Repeat until all are filled. 7. Once ready to cook, preheat a non-stick skillet with 2-3 tbsp olive oil over medium heat. Place perogies into pan and allow to brown on both sides, about 3 minutes per side. Set aside to drain on paper towel and eat while warm. Alternatively, you can boil pierogies 3 at a time in a pot of lightly salted simmering water for about 4 minutes, or until they almost begin to float.


Originally Submitted
5/23/2013





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