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Posted on November 6, 2008 by Destination Chefs, Filed under:

Grilled Pierogies

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Kate Rench from Cafe Diva prepares grilled pierogies.

Click here for Chef Kate Rench's Profile

Grilled Butternut squash and Haystack Goat Cheese Pierogies

Pierogie Dough

3 cups AP Flour
1 egg
2 tblsp. melted butter
3/4 cup luke warm water
1 teaspoon salt

Stuffing:

4.666665
Average: 4.7 (3 votes)
Your rating: None
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