Southwest Pirogi

I often see recipes for ravioli and empanadas that are really intimidating. So what's a Ukrainian gal to do other than turn them into pirogi recipes?


Source: My Grandmom & Connoisserus Veg | Makes: 10-15 Pirogi | Time: 1+ hr


Changes

Ingredients


Filling

1 tbsp Tubby Olive chipotle infused EVO

1 medium onion, diced

1 medium red #BellPepper, diced

3 garlic cloves, minced

2 tsp ground cumin

1 tsp paprika

Pinch ground cloves

1 14 oz can black #beans, drained and rinsed

1/4 cup water

1 tbsp tomato paste

1/2 cup #corn kernels

2 tbsp hot sauce

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro

S&P, to taste


Dough

1.5 cups all purpose flour

1 eggs beaten with 1/4 of warm water (add more water if needed)

1/2 tsp vegetable oil

1/4 tsp salt


To Serve

Avocado crema

Red onion


Instructions


Filling

Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat.


Once the oil is hot, add the pepper and onion. Cook them for about 10 minutes, stirring occasionally, until the pepper is tender and the onion is soft and translucent.


Add the garlic, cumin, paprika, and cloves. Stir everything and cook the mixture for about 1 minute, until the garlic becomes very fragrant.


Add the beans, water, and tomato paste. Stir everything to blend the tomato paste with the water.


Bring the liquid to a boil, lower the heat, and let it simmer for about 5 minutes, until the beans have softened up a bit and most of the liquid has cooked off.


Remove the skillet from heat.


Stir in the corn, hot sauce, green onion, and cilantro. Season the mixture with salt and pepper, and adjust any other seasonings to your liking. Set aside and let cool


Meanwhile, combine dough ingredients. Knead for 30 minutes. I have a Kitchen Aid mixer, so I just used the dough hook for about 15 minutes.


Set up a flat service with some sprinkled flour. Take a piece of the dough at a time and roll it into a ball 1 inch in diameter. Rub some flour on your rolling pin and roll out a circle about 2-3 inches in diameter. Add 1 tbsp of the kale polenta mix and add it to the center of the circle. Wet the edge of one half of the dough circle. Fold the dry side over and pinch the edges to seal the pirogi. Repeat until you're out of dough.


When you're about halfway through the dough, fill a large pot with water (about 3/4 of the way to the top). Put it on the stove over a medium-high burner and bring the water to a boil. Add a little salt if you want to get the boil going faster.


Once you're done with forming the pirogi, add 3-4 at a time to the boiling water. Remove as the float to the top, which can take as little as a minute or as long as 4. When you remove them, put them on a flat dish and try to keep them separated. They have an annoying tendency to stick to each other ruining the next step.


Once you've boiled your pirogi, warm a skillet over medium-high heat. Add some butter or oil to the skillet. Add red onion if you'd like. Then add your pirogi and fry until on each side until browned (about 4-5 minutes per side).


Add however many you want with some fried onion to a plate (no judgment). Serve with avocado crema.

Journal


Food & Drink

7 glasses of water (will get one more in before bed)

2 cups of coffee

Biscuits & gravy

Corn

Cheese sandwich

Leftover cauliflower stew

Tonight's recipe


Exercise

10 min yoga

Waited all god damn day for a delivery that came at 520. Missed my walking window before the rain came >:(



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