Industry Client Recipes
YIELD: 30 PEROGIES
|split red lentils
|2 1/2 cups
|garlic clove, sliced
|Trappist cheese or Reblochon, diced
|1 1/2 cups
|all-purpose flour, sifted
|red lentil flour, sifted
|water, room temperature
- Place the lentils, water, salt and garlic in a pot and simmer for about 25-35 minutes until the lentils are tender. Strain and reserve the cooking liquid. Using a large spoon or potato masher, stir vigorously and incorporate the cheese with the lentil mixture to form a paste.
- If needed, add some of the cooking liquid back into the mixture. Fold in scallions and let the mixture cool.
- In a stand mixer, place the sifted flours and salt into the mixing bowl. Using a dough hook, mix on low speed and incorporate the eggs and water.
- Continue to mix the dough on medium speed for 3-5 minutes until the dough is formed and pulls away from the bottom of the bowl. (If the dough is sticky, add 1-2 tsp of flour on the work surface and knead by hand until smooth.) Wrap the dough with plastic wrap and rest in the fridge for 30-60 minutes.
- Cut the rested dough into two halves and roll out the first half onto a lightly floured surface. Roll to 1/16″ (2 mm) thick. Use a 3″ (75 mm) pastry ring cutter to cut out circles from the rolled-out dough. Repeat with the second half of the dough.
- Using a brush, wet the edge of each circle with water and place 1 tsp of the filling in the centre. Fold the dough over and seal by pressing firmly with your fingers. Place on a lightly floured surface.
- To cook, bring a pot of salted water to a boil and cook the perogies in batches for 2-3 minutes. When they float to the surface, they are cooked. Drain and fry in a pan with oil and butter, or serve boiled.
Did You Know? Just 100 grams of dry split red lentils has more potassium than a large banana. Lentils are high in fibre and complex carbohydrates, and low in fat and calories. Their low glycemic index values and resistant starch content make them suitable for a diabetic diet.