Pyrogies and Caesar Salad

http://api.foodnetwork.ca/images/dmm/P/Y/Pyrogies_and_Caesar_Salad_003.jpg

Rate this Recipe

5 2 Users

Rate It

Total Votes:2

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

2 1/2 cups flour
1/2 teaspoon salt
3/4 cup lukewarm water
2 tablespoons oil
1 egg
1 Plastic bag
Leftover mashed potatoes
1 cup sharp cheddar cheese
Fresh black pepper
Wine glass
Cooking spray
1 Freezer bags
1 teaspoon butter
1 teaspoon olive oil
1 onion
1-2 Tbsp real bacon bits
1 (225 g) Caesar salad kit

Directions

Dough
Sift flour and salt into a large bowl. Mix water, oil, and egg together in a large measuring cup. Add liquid to flour mixture and mix well with a fork. Toss onto a lightly floured surface and knead until dough is smooth. Place dough in plastic bag. Let stand at room temperature for about 45 minutes.
If your potatoes have been chilled, bring them back to room temperature. (They’re easier to work with.)
Finely grate cheese. Cut dough into 8 equal parts. Keep the dough you are not working with in the bag. Roll out one of the pieces of dough into a long narrow strip, with a rolling pin, onto a floured surface. You want the strip to be approx 3-4" wide and about 12 in length.
Spoon 6 dollops of potato onto the strip. Each dollop should be approx 1 Tbsp and they should be about 1 inch apart on the strip of dough. Grate fresh pepper over each mound. Top with a bit of grated cheese. Fold the whole strip of dough over the mounds pinching and cutting out pyrogies from one end to the next. Cut with a wine glass to create half moons. Place on cookie sheet sprayed with cooking spray. Freeze uncovered, then store in sealed bags once frozen.
When you are ready to prepare dinner...
Fill a large wide pot with water and bring to a boil.
Drop the pyrogies into the boiling water and reduce heat to med. Set timer for 4 minutes.
Drain pyrogies in a colander. Melt butter and oil in the same un-cleaned pan.
Slice onion into slivers dropping into pan as you cut. Sauté onion until translucent.
Put pyrogies back into the pan with the onions and sprinkle with real bacon bits.
Prepare Caesar salad.