cooking · Dinner · farm · garden · health · homesteading · perogies · recipe · vegetable · vegetarian

Beet and Feta Perogies

Perogie dough:

1/2 cup water
2 cups flour
1 egg

Combine in food processor until crumbly

Knead on lightly floured surface until dough is elastic

Set dough aside to rest in Tupperware for 20 minutes

I use a pasta roller and roll to a med thickness or you can use a rolling pin

Lay flat and use a glass or small bowl to cut out perogies shape

Filling:

Roast 1 potato and 6 small beets in the oven @ 400 for about 1 & 1/2 hours

Let cool, peel and chop

Combine in food processor beets, potato, a handful of feta, and one small chopped red onion, 1tspn of salt and ground pepper

Place about a tbsp of filling in each circle

Fold in half and pinch edges together

Fry in pan on med heat with butter until golden brown

Serve with sour cream

*when freezing, freeze separately on floured baking sheet, once frozen place in freezer bag

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