6 August 2019 Perogies (Original)

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6 August 2019 Perogies (Original)
Posted on August 6, 2019 by Durgan
http://durgan.org/2019/August 2019/6 August 2019 Perogies/HTML/ 6 August 2019 Perogies
First attempt at making perogies. The filling is a bit of a stir fry, garlic from garden, tomato from garden, onion from garden, cheese, and chickpea tempeh.
The shell is whole wheat flour ground from red fife wheat,with a bit of olive oil to prevent sticking. The dough was made into 30 gram balls and flattened in a tortilla press. This is ideal and quick. Usually the tedium of a rolling pin and cookie cutter is used. The stuffed shells were boiled in water until they float anad additional flavor , not necessary, was additional browning by frying in butter.
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← 7 August 2019 Dinner

9 August 2019 Perogies
Posted on August 9, 2019 by Durgan
http://durgan.org/2019/August 2019/9 August 2019 Perogies/HTML/ 9 August 2019 Perogies
Perogies were made. The fill was garlic, a piece of tempeh, onion, blue cheese, tomato, and a large potato. The fill was saute in olive oil.
The crust was whole wheat flour, two tablespoons of oil, anad water. The flat cakes were made using a tortilla press, which is quick and effective.
The filled perogies were boiled in water for five minutes anad brushed with butter, which appears to be adequate cooking. They could be browned with oil if desired.
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