Keto pierogis filled with bacon and mushroom


Keto pierogis filled with bacon and mushroom

Ingredients

Filling

2 tbsp butter

2 garlic cloves, finely chopped

1 (30 g) shallot, finely chopped

85 g (290 ml) mushrooms

140 g bacon chopped

55 g (425 ml) fresh spinach

120 ml (40 g) shredded Parmesan cheese

140 g (150 ml) cream cheese

½ tsp salt

¼ tsp pepper

Pierogi dough

120 ml (55 g) almond flour

60 ml (25 g) coconut flour

½ tsp salt

1 tsp baking powder

350 ml (170 g) mozzarella cheese, shredded

85 g butter

1 egg

1 beaten egg, for brushing the top of the pierogi

Instructions

Start with the filling. Sauté the shallot, garlic, and bacon in butter until the bacon is cooked. Add the mushrooms and spinach and continue cooking until the mushrooms are tender. Season with salt and pepper.

Lower the heat and add cream cheese and parmesan cheese. Stir and let simmer for another minute. Set aside to cool.

Preheat the oven to 350°F (175°C). Mix all dry ingredients in a bowl.

Melt the butter and cheese together in a pan on low heat. Stir thoroughly for a smooth batter. Remove from the heat.

Crack the egg into the mixture and keep stirring. Add the dry ingredients and mix into a firm dough.

Divide the dough into four balls and use a rolling pin to flatten them into four round pieces, about 0,2 inch (½ cm) thin and 7 inches (18 cm) in diameter.

Apply a generous amount of filling on each piece of dough, but only on one half of each piece.

Fold and seal the edges with a fork or your fingers.

Brush with a beaten egg and bake for 20 minutes until the pierogis turn golden. Serve with a salad and dressing.

 


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