Pierogis are a great food and very popular around parts of Eastern Europe. The ease with which they can be made and tolerance for flavours make them an ideal food to make in bulk, experiment with, and freeze for later use. If you find yourself with a bag of potatoes, spare mash, or some past-its-prime sour cream, yogurt, or similar, this recipe is excellent to have in your repetoire.
The dough comes to 95p, or around 5p per pierogi (assuming 20 are made), and the filling I’ve chosen is one of many possibilities – sweet or savoury (look up pierogi fillings and you will find hundreds of possibilities!) – and only adds an extra 51p, making the total £1.46, or 7p each.
You will need:
For the dough
- 240g plain flour (15p)
- 1 egg (10p)
- 120g sour cream (30p)
- 50g butter (40p)
For the filling:
- 250g mash potato (10p)
- 100g cheddar (40p)
- 1/2tsp mustard (1p)
- 120g creme fraiche (30p)
- 120g yogurt (20p)
- 120g vegan yogurt (45p)
- 100g mushrooms (30p)
- 1/2 onion (5p)
- 200g blueberries (£1.20)
And the how to:
- First, we need some mash. Now, you can peel and boil it, but I find that a bit wasteful, so what I prefer to do is prick the potatoes with a fork, pop them in the microwave for around 6-10 minutes, then roast in a 180 degree oven for around a half hour.
- While the potatoes cook in the oven, we can make our dough. Simply combine the flour and salt before cracking in one egg and mixing until it all starts to come together.
- Now add your sour cream/yogurt and, once combined, add your softened butter and knead until a smooth dough forms.
- The dough will be sticky, so don’t panic and add extra flour unless absolutely necessary.
- Roll the dough into a ball and wrap in cling film (or beeswax) and leave in the fridge for at least an hour (and up to two days).
- Now the potatoes are cooked, scoop out the insides and put them through a ricer or mash them with a masher. You can add your cheddar and any other flavours you like while the mash is still hot, and mix until they’re all combined.
- Tip: If using cheddar, add a half teaspoon of mustard. This will bring out more cheddar flavour while using a cheaper ingredient. An excellent way to get more for less.
- The skins can now be topped with vegetables and cheese and returned to the oven to make a great extra plate of food. I topped mine with a roasted tomato sauce and a side salad topped with my rosehip syrup.
- Once the dough has finished resting, you can remove it from the fridge and begin working on a lightly floured surface. You’ll notice it is less sticky than it was before resting.
- Roll the dough out to around 1/8 inch thickness and cut circles out of with a cutter. Or, if like me you don’t have a cutter, you can use a cup, mug, or any other round container.
- Now put around 1-2 teaspoons of the filling in the middle of the pierogis and fold one half over to make crescents.
- Press the lips to seal and crimp with a fork. Now the pierogis are ready to cook or freeze.
- To cook, simply drop them in a pan of salted, boiling water and remove once they float to the surface.
- To get the nice crispy brown edges, heat a frying pan with a bit of oil and butter (optional) and fry on a medium-high heat for a couple of minutes on each side alongside onions, garlic, peppers, and any herbs you’d like to serve them with.
That’s it! Simple as that. Tell me what you think – have you made this recipe? Will you? What flavours would you like to try? Let me know in the comments!
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If you have any suggestions for recipes, or have a favourite meal which is now becoming unaffordable, get in touch. I’d love to build a community where budget-friendly recipes and ideas are freely shared, and I’d love to have you along for the ride.
Cheese and Potato Pierogis– 50p Budget MealTweet
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