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Bite Sized Pesto Perogies with Saskatoon Berry and Mustard Sour Cream

 

Ingredients

Filling:

  • 6 large red potatoes
  • 3 Tbsp Garlic Pesto
  • 1/3 cup grated marble cheese
  • 1/2 tsp ancient Saskatchewan sea salt
  • Freshly ground pepper, to taste

Dough:

  • 2 1/2 cups white flour
  • 1/2 cup hot milk
  • 1/2 cup hot potato water
  • 1/4 cup Three Farmers Camelina oil
  • 1/2 tsp. salt

Topping:

  • 2 cups full fat sour cream
  • 1/4 cup Riverbend Plantation Saskatoon Berry Vinaigrette
  • 2 Tbsp Gravelbourg Mustard

Directions

Boil potatoes until tender. Drain water and save for dough. Mash well with pesto, cheese, salt and pepper.

Combine dry ingredients. Add milk, water and oil. Knead on floured board until smooth and elastic. Roll 1/8 inch thick. Cut into circles using garlic pesto lid. Fill with a dab of the potato mixture. Pinch edges shut with fingers. Boil in batches of ten in salted water about 5 minutes until perogies float to the top.

Serve with mixed greens topped with black pansy and apple cider vinaigrette (1/4 cup black pansy syrup, 1/4 cup apple cider vinegar, 1 tsp salt, 1 minced garlic clove, 1 cup canola oil)

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