Sweet Potato and Brie Perogies
3 cups all purpose flour
1/2 tsp baking powder
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 cup greek yogurt
1/2 cup warm water
Approx 1 1/2 cups chopped Sweet Potatoes
1 1/2 tbsp brown sugar
2 tbsp butter
2 tbsp honey or maple syrup
1/8 cup milk
1/2 tsp sea salt
1 tsp garlic powder
Approx 3/4 cup chopped brie cheese
Boil Sweet potatoes is a pot of water until soft and great apart with fork. Remove/ strain all of the water add all other filling ingredients (including brie cheese) to the cooked sweet potatoes. Mash everything together and until smooth. And set aside.
To make the dough - On a clean counter space pour flour onto counter and then create a well/hole with flour. Add both eggs, veg. oil, salt, baking powder, and greek yogurt to well and then begin combining all ingredients with your hands. Then add warm water 1/2 of the amount at a time an keep rolling with hands until you get a smooth (not sticky) texture. Add more flour or water if needed. Adding flour will help the dough to not stick to counter or rolling pin.
Separate dough in half and start rolling half of the dough until about 1/8 inch thickness. Using a circular cookie cutter (approx. 2.5 inches in diameter) cut as many circles as you can with rolled out dough. Add potato filling to one side of circles and then fold over to create a pillow and press the edges firmly to be sure they wont open.
In a large pot of water. Boil each perogie for approx 3-5 mins and then remove from water.
In a large skillet melt butter and coconut oil (onions if you desire) and then fry each perogie until lightly brown on each side.
Serve with sour cream ( I use greek yogurt) and enjoy! - Make approx. 16 perigees
Talented Floral Designer and Sugaring for Sugar Bloom