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Check out this A Polish staple that's so hearty and savory, even grandma will want the recipe.
Diced Ham Pierogi with Pimento Cheese & Tomato Butter
A Polish staple that's so hearty and savory, even grandma will want the recipe.
Prep Time15 mins.
8 oz. of Farmland┬« Diced Ham
1 cup of aged Cheddar Pimento Cheese
Roasted Tomato Butter
Parsley, for garnish
Pierogi Dough:
2 cups of All-Purpose Flour
1 tablespoon of Salt
1 Egg
1/2 cup of Water
Pimento Cheese:
1 cup of shredded Cheddar Cheese
1/2 cup of Mayonnaise
1 Chipotle Pepper, minced
1/4 cup of diced Roasted Red Pepper
1 teaspoon of grated White Onion
Salt and Pepper, to taste
Roasted Tomato Butter:
2 large Tomatoes, halved, roasted in 375┬║ oven for 20 minutes
1 stick of Butter
1 teaspoon of Fresh Thyme
Salt and Pepper, to taste
1. Roll Pierogi Dough on lightly floured surface until 1/8-inch thick. Using a round cutter, cut dough into circles.
2. 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.
3. In pot of boiling water, cook pierogies for 8-10 minutes.
4. Serve with Tomato Butter and garnish with fresh parsley.

Pierogi Dough:
1. In bowl or food processor, combine all ingredients. Pulse until mixture forms a ball. Cover and let rest for 10 minutes.

Pimento Cheese:
1. Combine all ingredients.

Roasted Tomato Butter:
1. In food processor, combine tomatoes and butter, pulsing until smooth. Add fresh thyme and season with salt and pepper.