Diced Ham Pierogi with Pimiento Cheese & Tomato Butter

A Polish staple that’s so hearty and savory, even grandma will want the recipe.


1 Hr.

50 Mins.




Parsley, for garnish
Pierogi Dough: 2 cups all-purpose flour
1 Tbsp. salt
1 egg
1/2 cup water
Pimento Cheese: 1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 chipotle pepper, minced
1/4 cup diced roasted red pepper
1 tsp. grated white onion
Salt and pepper, to taste
Roasted Tomato Butter: 2 large tomatoes, halved, roasted in 375°F oven for 20 minutes
1 stick butter, room temperature
1 tsp. fresh thyme
Salt and pepper, to taste


  1. Pierogi Dough: In bowl or food processor, combine all ingredients. Pulse until mixture forms a ball. Cover and let rest for 10 minutes.
  2. Pimento Cheese: Combine all ingredients.
  3. Roll Pierogi Dough on lightly floured surface until 1/8-inch thick. Using a round cutter, cut dough into circles.
  4. Mix together ham and Pimento Cheese. Fill each dough circle, fold over to form half-moon and press to seal. Use water to help seal if necessary.
  5. In pot of boiling water, cook pierogis for 8 to 10 minutes.
  6. Serve with Roasted Tomato Butter and garnish with fresh parsley.
  7. Roasted Tomato Butter: In food processor, combine tomatoes and butter, pulsing until smooth. Add fresh thyme and season with salt and pepper.

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