Friday, May 29, 2009

Potato and Asparagus Pirogis - Adapted from Jamie Oliver

This was a fun meal.  It started out to be a ravoli dish from Jamie Oliver but we thought we'd alter it a bit.  Start by making the pirogi dough: mix 2C flour, 1 slightly beaten egg, 1t salt and 1/2C sour cream.  Knead the dough until it is no longer sticky.  You may need to add a bit of flour or water depending on humidity etc.  Wrap the dough in plastic wrap and refrigerate for 1/2 hr. up to overnight.  For the filling first cut the heads off of 1/2 lb. of asparagus and reserve them.  Chop the rest of the asparagus and saute in 2T butter with 2 cloves of minced garlic.  Blend in 2C mashed potatoes (we used leftover twice backed potatoes).  Roll the dough until 1/8 in thick and cut into 3" circles.  Place 1t of the asparagus mixture in the center of the circle fold over and crimp.  Place the pirogies in boiling water and boil until they float (really!).  Remove them and dry and then saute them with the reserved asparagus tops until golden brown.  Top with cheese and serve.  We ate them with a salad as a main course but they would make a wonderful side as well.



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