Description
A pumpkin custard seasoned with cheese and herbs make a yummy pierogi filling!
Ingredients
Scale
for dough:
- 3 cups flour
- 1/2 teaspoon salt
- 1 egg
- 1 cup boiling water
for filling:
- 1/2 cup finely diced onion
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups pumpkin puree
- 1/2 teaspoon dried thyme
- dash of cayenne pepper
- dash of grated nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
Instructions
for dough:
- Place the flour on a clean work surface (or in a bowl). Add the salt.
- Make a well in the top of the flour and add the egg. Work the egg into the flour
- Slowly add the water to the flour mixture, mixing it in as you go. Knead dough until smooth. Cover and set aside.
for filling:
- Preheat oven to 325° F.
- Add the onion to a frying pan with the olive oil, saute over medium-high heat until translucent, add the garlic and cook for 2 minutes.
- Remove from heat, add the pumpkin, thyme, cayenne, nutmeg, and pepper.
- Beat the eggs in a large bowl, stir in cream and add parmesan cheese and the pumpkin mixture. Pour into a greased baking dish. Bake for 45 – 60 minutes, until custard, is set. A knife inserted in the center should come out clean. Cool.
to assemble:
- Roll the dough out very thin, approx 1/16 inch.
- Cut into round circles (about 3-inches) using a glass or a cookie cutter.
- Add a spoonful of the filling to the center of each circle.
- Fold the dough around the filling, sealing the edges, creating a half-circle or crescent shape
- When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes until they float to the top.
- Serve with melted butter or saute in butter before serving.
Keywords: pumpkin pierogi, savory pumpkin pierogi