Sunday, September 28, 2014

Potato, Jalapeno, and Cheddar Perogies

Perogies are one of my favourite foods. They make me nostalgic for when I was a kid and our family would make sausage and perogies in mass quantities. They are versatile because you can put anything you want in them.
One of my best friends had a garden on his patio this summer and he has been dropping of baggies of herbs and veggies periodically over the summer. He recently dropped off a bag of home grown jalapeno peppers. I was shocked that you could grow them in Calgary and am always amazed when someone can spend time growing something. I have no problem cooking all day because I know that I am going to stuff my face at the end of it but gardening is so delayed that I couldn't handle spending time waiting months to enjoy something.
These were so good we ended up making perogies again this week. I used the dough recipe from a previous post and made 2.5 dozen.


  • 2 russet potatos
  • 3 jalapeno peppers (Seeds removed)
  • 3 cups cheddar cheese
  • 1/2 cup butter
  • 2 cloves garlic
  • salt and pepper


  1. Peel the potatos then cube and boil them until soft.
  2. Melt the butter in the microwave.
  3. In a food processor puree the jalapenos, butter and garlic.
  4. In a stand mixer combine all the ingredients until mixed well.
  5. Cool for 45 min in the fridge so that it hold together when filling the dough.


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