Name: Meat Pie & Pierogies
Prep time: 25 min
Cook time: 30 min
Ingredients: 1/4 cup Milk; 1 tsp Instant yeast; 1 tsp Extra-virgin olive oil; 2 Eggs (beaten); 1 cup All-purpose flour (plus more as needed); 1 tsp Sugar; 1 tsp Salt; 1 tbsp Canola oil; 1/2 cup Onion (sliced); 3 cloves Garlic (sliced); 2 cups Grape tomatoes (halved); 1/2 cup White cheddar cheese (chunked); 1/2 lb Kielbasa (sliced); 2 tbsp Butter; 8 Pierogies; 4 tsp Sour cream; 2 tsp Fresh chives (chopped)

Meat Pie & Pierogies

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Prep Time: 25

Cook Time: 30

Servings: servings

Calories: 629kcal

Ingredients

Meat Pie

1/4 cup Milk
1 tsp Instant yeast
1 tsp Extra-virgin olive oil
2 Eggs beaten
1 cup All-purpose flour plus more as needed
1 tsp Sugar
1 tsp Salt
1 tbsp Canola oil
1/2 cup Onion sliced
3 cloves Garlic sliced
2 cups Grape tomatoes halved
1/2 cup White cheddar cheese chunked
1/2 lb Kielbasa sliced

Pierogies

2 tbsp Butter
8 Pierogies
4 tsp Sour cream
2 tsp Fresh chives chopped

US Customary - Metric

Instructions

Preheat the oven to 375°F.
In a bowl, mix the milk, yeast, olive oil, and half of the egg until the yeast is dissolved. Add in the flour, sugar, and salt until a dough forms. Continue to knead the dough until well combined. Cover with plastic wrap and set aside for 20 minutes.
(Add a little flour as needed if the dough is too sticky)
Heat a saucepan on medium heat. Once hot, add the canola oil and onion. Cover with a lid and saute until the onions soften. Add in the garlic and tomatoes, season with salt and pepper. Cover with a lid and turn the heat down to medium low. Stir occasionally until the onions caremelize and the tomatoes break down completely. Set aside and keep covered to stay warm.
Dust a surface with flour, roll the dough into a log and cut into equal portions. Roll each dough portion into a tight bun. Using your thumb depress the middle to create a pocket. Place a chunk of cheese into the pocket, then place the kielbasa on top. Brush the outside with the remaining egg. Bake in the oven until golden brown and bubbly, about 20 to 30 minutes.
In a pot of boiling water, cook the pierogies according to the directions on the package. Drain well. Melt the butter in a nonstick pan over medium heat. Add in the pierogies and lightly saute in the butter. Season with salt and pepper.
Spoon the tomato mixture over the meat pie. Drizzle with olive oil and season with a pinch of salt if needed. Serve the pierogies with sour cream. Garnish with chives.

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