IRISH PEROGIES

6 Mar

rt4         Flag-Pins-Poland-Ireland                            turn 2

 

Okay , So I call these IRISH PEROGIES because I  had just fried up some frozen perogies for lunch and it was getting on to St.Patty’s Day and I said , ” how can I put these two together ? ”

So this is what I came up with.  Now  I know some of you are probly saying , “Calozone  ….. or maybe Empanada ” well you might be right but I invented this so I’ll call it what I want ……….. So there! ”

No matter what you want to call it , it turn out really good and it’s very easy to put together.

 

2 cup flour

1 cup rye flour

1 tsp Caraway seed – crushed

1 packet yeast   redstar

1 cup beer

1 tsp sugar

3 tbsp. extra virgin olive oil

1/2 lb sliced deli corned beef

1/4 lb deli sliced swiss cheese – HEY, YOU ‘RE AT THE DELI ,  GET SOME GOOD CHEESE ,  NOT THE PRESLICED STUFF IN THE PLASTIC BAG

1  12 oz can Franks sauerkraut  frank

1 bottle  thousand island or Russian dressing ( which has a little more ZING to it and I like much better )     rus

This isn’t as quick but it’s a heck of a lot better …. make your own :

  • 1 tablespoon finely chopped onion
  • 1 cup purchased or homemade mayonnaise
  • 1/4 cup ketchup-style chili sauce or ketchup
  • 4 teaspoons bottled (regular; not packed in beet juice) horseradish, or to taste
  • 1 teaspoon hot sauce, your favorite
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sweet paprika

In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.

Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.

Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated

2 tbsp.. butter melted

Warm  1 cup beer in microwave for 30 sec  or until  slightly warm

Mix in packet of yeast and 1 tsp sugar. let proof ( foam ) for 20 min.

Mix  2 cups regular flour with 1 cup rye flour, 1 tsp salt and  caraway seed

Add 3 tbsp. olive oil and beer yeast mixture

Mix until you have a nice soft elastic dough.

Knead for 5 min. Watch the clock – this is a very key part of having a nice dough  (  you really KNEAD to do this     hp2HA ! HA! I crack myself up )

Spread 1 tbsp. olive oil on dough and cover until double ( a couple of hours ) or you can do like I do . I make this in the morning and  forgetaboutit until dinner time.

 

Heat oven to 425′

Roll out dough with a little flour and cut out 3 inch rounds   d3

Wet the edge of 1 round with a little water on your finger .  Put 3 pieces of corned beef on the round ( you may have yo cut it to fit  – you don’t want it to hang over the edge

2 pieces of swiss cheese ( cut to fit )

1 tsp Russian dressing

1 tbsp. sauerkraut

Top with another round and crimp edges to seal

Take a Fork or a knife  and stick it in the top to make hole to let the steam out

turn

and place on foil lined cookie sheet that you have greased.

( I usually use butter but I’m starting to like the spray )  pam

Brush with a little butter

Bake about 20 minutes until golden brown.

Serve  with a shallow bowl of Russian dressing for dipping and a     A Cold Harp lager     Harp-Lager

 

Eat and Enjoy !

 

 

 

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