Ingredients

FILLING:

5 cups of carrots

5.5 oz Brie

1 medium onion, halved and skin left on (about 1 cup worth)

Chicken Stock (probably about 2 cups, but play it by ear)

Salt & Pepper

Olive Oil

PIEROGIE DOUGH

5 cups all-purpose flour

5 tablespoons of melted butter

2 tablespoons of sour cream

2 whole eggs + 1 egg yolk

1.5 teaspoons salt

1.5 cups lukewarm water

Preparation

FILLING

  1. Preheat oven to 400F
  2. Brush onions with olive oil and sprinkle with salt. Roast on a pan for 40 minutes, until soft. Do not let brown
  3. Chop carrots into pieces approximately ½ to ¾ inch diameter. Arrange carrots on baking sheet and brush with olive oil, salt & pepper
  4. Roast carrots until cooked through, approximately 30 minutes. Make dough while veg roast
  5. Once vegetables are cooked, cool for 10-15 minutes. Remove skin from onions and roughly chop
  6. Roughly chop brie
  7. Place carrots, onions, and brie into food processor, chop finely (optional but it makes the next step easier)
  8. Transfer finely chopped vegetables and cheese into a blender and add chicken stock until mixture becomes a smooth puree. Season with salt to taste

DOUGH

  1. In small bowl, beat eggs and egg yolk, set aside
  2. Melt butter, set aside
  3. Mix salt & lukewarm water, set aside
  4. Mix above 3 liquids with sour cream
  5. In large mixing bowl, stir liquid mixture into 4 cups of flour, ensuring ingredients mix properly
  6. Knead remaining 1 cup of flour into dough until smooth and soft pastry
  7. Divide dough in half and place in room temperature bowl, covered with moist cloth. Let stand for 15 minutes before working with it
  8. Once dough has rested, halve one of the dough halfs and on a floured surface roll out into a thin circle, ¼ inch thick
  9. Cut dough using a 4-inch round cookie cutter. Once you’ve cut a bunch, sprinkle with flour and transfer flour-side-down to a baking sheet lined with a well-floured sheet of parchment paper
  10. Place 1 tablespoon of the filling in the center of each dough circle
  11. With your finger, paint water around the edges and fold over in a half moon. To seal, tap around the edges with your middle finger (like a woodpecker)
  12. Cover the finished pierogies with plastic wrap so they don’t dry out
  13. Freeze for easy storage
  14. Boil until they float. Fry in butter to brown. Serve with chives, sour cream, and bacon