Baked Mushroom-and-Feta Pierogi
Warm and crisp, these baked mushroom-and-feta pierogi are the perfect vegetarian appetizer.
- 2 cup flour
- 0.5 tsp kosher or sea salt
- 0.25 cup extra-virgin olive oil
- 1 large egg
- 0.75 cup sour cream
- In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- fresh cracked black pepper, to taste
- 1 tsp Worcestershire sauce
- 8 Ounce mushrooms, diced
- 1 Tbsp extra-virgin olive oil, plus extra for brushing
- 1 Pound baking potatoes, peeled and cut into 1-inch pieces
- 4 Ounce feta cheese, crumbled
- Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.
- In a skillet, heat the olive oil over medium-high. Stir in the mushrooms and cook for 3 minutes or until soft. Stir in Worcestershire sauce and season with black pepper. Combine the mashed potatoes, mushrooms and feta cheese. Set aside.
- Preheat the oven to 375°. Line a baking pan with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
- Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain and brush the pierogi with olive oil.
- Place the pierogi on the lined baking pan and bake for 15 minutes or until crispy. Serve hot.
Recipe Credit: Todd Porter and Diane Cu
Image Credit: Todd Porter and Diane Cu