A healthier, vegetable packed twist on the usually calorific favourite. This recipe encourages you to be creative and daring with the fillings of traditional perogies while baking ensures a healthier cooking method.
: 90 minutes
: 10 minutes
: 8 servings
4.5 cups plain flour
¼ cup olive oil
2 tablespoons melted butter
1.5 cups Greek yoghurt
3 large potatoes
1 large sweet potato
2 finely diced small brown onions
1 small tub of low fat cottage cheese
½ cup of grated cheese (e.g. mozzarella, cheddar, feta or parmesan)
Additional vegetables (use a combination of these if available, keeping in mind the flavours that are appropriate to use with each vegetable):
1 cup frozen peas and corn
1 cup frozen or fresh spinach
1 cup chopped mushrooms
¼ cup chopped spring onions
You may wish to use a variety of ingredients you have on hand such as left over dips (I used a roasted capsicum dip as well as a basil pesto dip), worchestershire sauce, mustard, chutney, mayonnaise, crushed garlic, etc. Almost anything can be used in appropriate amounts to enhance the flavour of the perogies – get creative!
- potato, mozzarella, garlic
- potato, feta, basil pesto
- sweet potato carrot, mixed frozen veggies, roasted capsicum dip
- Boil a large pot of water and carefully drop them in 3 at a time. Once they are floating they will be cooked (about 5 minutes). Carefully take them out.
- After boiling, you may also wish to fry them up in some melted butter with chopped onion and bacon. This is the traditional method and tastes great when served with sour cream.
- Since I am interested in keeping this meal as healthy as possible, I baked the perogies in an oven at 180 degrees C for about 15 minutes. This makes the outer casing harden for a crunchy effect and is very different from traditional perogies.
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.