This is a version of a family favourite, simplified by my sister (Kate). The filling of these pierogies is quite versatile. I would recommend it on toast or rice (Kate recommends it as a filling for pita breads), or even as a pasta sauce if you reduce the bread content and perhaps add a little olive oil. The pierogi format here is not at all traditional, but turns out very presentable and is the perfect size and packaging to save for lunches.
Ingredients:
- 2 tbsp butter/margarine
- 2-3 cloves garlic
- 1 medium onion
- Approx 1 lb of mushrooms
- 4 slices soft dark rye bread
- salt/pepper/dill to taste
- 3-5 packages Pillsbury Crescents (or similar)
Directions:
Filling: Chop all ingredients finely, or use a food processor. In a large frying pan, melt the butter and then fry onions and garlic over med-high heat until golden, then add mushroom/rye bread mix, and cook 10-15min, stirring often. Add spices once mostly cooked.
Pierogies: Put about 2tbsp of filling onto a single piece of crescent roll, and fold the edges over, pinching the dough closed. Place with the seam down on a non-stick (or parchment paper covered) cookie sheet. Repeat until filling or wrappers are used up. Bake according to the instructions of the crescent roll package.
Serve warm, or refrigerate and reheat. These work well as appetizers, potluck, a side for a soup, lunches, etcetera.
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