Pagach Quick And Easy Recipes

PAGACH (PIEROGI PIZZA)

Steps:

• Preheat the oven to 425 degrees. Place the pizza crust on a large baking sheet (the size may vary depending on the brand of crust; my crust fits perfectly in a 17¼ x 15½-inch pan).
• Place the potatoes in a pot and cover with water. Add salt to taste. Bring to a boil and cook until fork-tender, about 10 to 12 minutes.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions and sauté until softened and lightly golden brown. Set aside ½ cup of the sautéed onions (they will be used later to top the pizza).
• When the potatoes are done cooking, drain them and return them to the hot pot. Allow them to sit for a minute or two until any excess moisture evaporates and they are no longer wet.
• Add 2½ cups of the cheese to the hot potatoes and mash until well-combined and smooth (be careful not to over-mash, as this can make the potatoes gummy). Stir in the sautéed onions (except the ones you set aside).
• Add just enough milk to help the potato mixture be a bit more easy to spread on the crust. The consistency should be tighter than mashed potatoes. ¼ cup of milk usually works for me, but add less or more as needed, being careful not to end up with loose or runny potatoes. Taste the mixture and season with salt and pepper as needed.
• Spread the potato mixture evenly over the pizza crust, leaving about a ½-inch border around the edges.
• Bake for 10 minutes or until the bottom of the pizza crust is golden brown and crisp.
• Remove the pizza from the oven and turn on the broiler.
• Spread the reserved ½ cup of sautéed onions over the top of the pizza and sprinkle with the remaining ½ cup cheese.
• Place the pizza under the broiler until the cheese is melted, bubbly, and golden brown (about 5 minutes).
• Carefully remove the pizza from the pan to a wire rack. Allow to cool for 5 to 10 minutes before slicing into 12 squares. Note: If you leave the pizza in the pan, the bottom will sweat as the pizza cools, and the crust may become a bit soggy and lose it crispness.

PAGACH QUICK AND EASY

Steps:

• Preheat oven to 400.
• Fry onions in butter until soft.
• Spread a thin layer of soft butter on pizza crust or drizzle with a little olive oil. (this is optional).
• Place the 8 slices of Cooper cheese on the pizza crust.
• Heat mashed potatoes and add the fried onions, 1 cup of the shredded sharp cheese, the sour cream and salt and pepper to taste.
• Spread mashed potato mixture on top of pizza crust.
• Top with the rest of the cheese and sprinkle with paprika.
• Bake for approx 30 minutes or until cheese is melted and bubbly.
• Place under broiler to brown top.

HOMEMADE PIEROGI

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.