POTATO PIEROGI WITH VODKA MUSHROOMS

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POTATO PIEROGI WITH VODKA MUSHROOMS

PIEROGI DOUGH

  • 2 cups of plain flour
  • 1 tsp of salt
  • 1 egg
  • ½ cup of cold water, plus extra if needed

FILLING

  • 2 cups of mashed potato
  • ½ cup of Philadelphia cream cheese
  • ½ cup of finely diced onion
  • ½ cup of speck, finely diced
  • 1 tbs of butter
  • Cracked pepper
  • 2 tbs of butter for frying pierogi

VODKA MUSHROOMS

  • 1 cup of sliced button mushrooms
  • 1 cup of sliced Swiss brown mushrooms
  • Or 2 cups of Gourmet mushrooms, sliced
  • 2 tbs of olive oil
  • 350 mls of pouring cream
  • 50 mls of Hellfire Potato Vodka
  • 2 tbs of butter
  • 2 tbs of chopped parsley

 

TO MAKE DOUGH

  1. To make the dough, place flour and salt into a bowl, mix through.
  2. Add lightly beaten egg and water, bring together to make a dough.
  3. Knead until the mixture becomes smooth, don’t over work the dough.
  4. Cover and rest for 10 minutes.

 

TO MAKE FILLING

  1. Using a non-stick pan, melt the butter on medium, add the onion and sauté until soft.
  2. Add speck and cook until golden brown, add to the mashed potato along with the cream cheese, cracked pepper combine until all ingredients are mixed through.
  3. Set aside.
  4. Cut the dough into quarters and roll out on a floured surface to a thin thickness.
  5. Cut out 8 cm circles, repeat until all dough is used. Place on a lined tray with a damp cloth on top so the dough doesn’t dry out.
  6. Take the dough in one hand and fill with a spoon full of mixture, wet the edge and fold over, pinch together forming a half circle, place onto baking tray, cover until ready to cook.

 

TO MAKE VODKA MUSHROOMS

  1. Using a non-stick pan, add olive oil and half the butter, heat until the butter starts to sizzle, add the mushrooms and sauté until the mushrooms start to soften.
  2. Add the vodka, stir and add cream.
  3. Cook until the cream starts to reduce and then add in the remaining butter, season with salt and pepper.
  4. Whilst the mushrooms are cooking bring a large pot of water to the simmer.
  5. Add the pierogi, one at time, do not overcrowd. Once the pierogi starts to float, remove and place on a warm plate.
  6. Heat a large pan, add 2 tablespoons of butter, once the butter is sizzling add the pierogi and cook on both sides until golden brown, serve with the Vodka mushrooms.