Easter Perogies

with Chevre, fig preserves, candied bacon and browned butter

[for the filling]

  • 1 cup mashed potatoes (recipe below)
  • 1 cup skinned and diced butter potatoes
  • 3 tablespoons salted butter
  • additional salt to taste
  • 2 tablespoons heavy cream

Boil the potatoes until fork tender. Drain the potatoes and pass through a food mill. Stir in the butter and 3 tablespoons of heavy cream. Salt to taste. If the potatoes are too thick to stir, add more cream in small increments until thick but very smooth. Set aside to cool.

  • 3 thick slices of peppered bacon, cut into lardons
  • 1 ½ tablespoons dark brown sugar
  • 1 tablespoon castor sugar

Fry the lardons for 2 minutes over medium high heat and they have released a nice amount of fat. Add the dark brown and castor sugars. Stir to melt the sugars and evenly coat the bacon. Fry until the sugars caramelize and the lardons are cooked through, about 2-3 minutes more. Pour the mixture onto a greased cookie sheet and bake at 350°F for 10 minutes. Remove and allow to cool on the pan. The mixture should be perfectly caramelized and still tacky.

  • ½ cup diced white onion
  • 2 tablespoons good fig preserves
  • 2 tablespoons good chevre

Add 1 tablespoon unsalted butter to the pan with that you cooked your bacon in and when it foams, add ½ cup diced onions. Sauté until the onions are translucent and have a very subtle golden color.

Stir the onions into the reserved potatoes. Stir in the goat cheese and fig preserves, followed by the caramelized lardons. Season with additional kosher salt and freshly ground black pepper to taste.

[for the dough]

  • 2 cups + 1 ½ tablespoons Pie & Pasta Blend
  • ¼ teaspoon kosher salt
  • ¼ cup luke warm water
  • 3 eggs
  • 2 tablespoons good PURE olive oil

Combine Pie &Pasta Blend with the kosher salt in the bowl of your stand mixer with the paddle attachment and mix to amalgamate.

In a separate bowl, whisk together the water, eggs and olive oil. With the mixer on the lowest setting, add the wet ingredients and mix for 30 seconds until the dry ingredients are evenly coated, then increase the mixer speed to high and mix for 1-2 minutes and the dough sticks to the sides and bottom of the bowl. The dough should be very sticky. Allow the dough to sit for 2 minutes more, then remove the bowl from the stand and knead the dough in the bowl with your hand until a smooth as a leather ball. If the dough is very sticky, this just means you had extra large eggs, so lightly dust with some additional glutinous rice flour and keep kneading until no longer sticky.


Lightly dust your very clean counter with glutinous rice flour and then shape your dough into a rectangle. Divide the dough into fourths and dust any sticky edges with additional flour. Reshape each piece into a small rectangle.

Lightly dust each piece. Pass through your pasta machine on setting 1 twice and then on setting 2, once. Repeat with each section of dough. Cut the dough into 4” squares.

Take one square, and place a 2-teaspoon sized round of the filling. Wet all edges of the dough with water and fold the square over to enrobe the filling. Trim the edge into a half moon shape with a ravioli cutter. Press the edges together with the tines of a fork. Repeat until all of the perogies are shaped.

Boil 3 quarts of water in a large pot with 1 tablespoon kosher salt. When it comes to a boil, add the perogies. When the perogies float, boil them for 2 minutes and then remove with a slotted spoon.

[browned butter]

1 stick unsalted butter

heat the butter in a sauce pan and when it foams, begin swirling the pan so the milk solids will not burn. Continue to do this until the specks of milk fat begin to rake on color. Remove from the stove top and pour the browned butter into a serving dish.

Serve with browned butter.

Makes 3 dozen perogies.


You can make them ahead of time as they refrigerate beautifully for up to three days, and freeze, double wrapped to prevent freezer burn, for up to one month.