Saskatoon Berry-Filled Perogies
Contributed by: News Canada
Add Saskatoons to savoury dishes for unexpected twists
(NC) - Commonly known as "Saskatoons," these sweet and nutty-flavoured berries are becoming a popular fruit world-wide with the yield of crops in Manitoba second only to strawberries. Smaller than blueberries, Saskatoons are a sweet addition to baked goods like muffins, pies, cakes, jams and jellies. Now the provincial favourite can be elevated from the desert table by incorporating it into the main entree with Saskatoon Berry-Filled Perogies.
Kelly Cattani, Representing Manitoba on Canada's Next Great Chef Season 2
- 1 1/2 cups (375 mL) Saskatoon berries
- 1 tbsp (15 mL) sugar
- 1/2 tsp (5 mL) cinnamon
- 1/2 tsp (5 mL) vanilla extract
- 1/2 lemon (zested)
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) cold water
- 1 cup (250 mL) sour cream
- 1 cup (250 mL) flour
- 1 cup (250 mL) Knorr Carrot and Coriander Ready to Serve Soup
- 2 tbsp (30 mL) cream
- Butter as needed
Put Saskatoons, sugar, cinnamon, vanilla, and lemon in a pot. Cook over medium heat about 20 min. until berries are cooked through. Do not boil.
Combine cornstarch and water in small bowl. Whisk in berries. Bring to boil and remove from heat. Cool.
Use sour cream and flour to form soft, smooth dough. Knead until elastic. Add more flour if necessary. Wrap and let rest 20 minutes. Roll out dough on floured surface. Cut into 3" circles. Fill with Saskatoon filling. Fold over. Pinch closed. Place on floured sheet pan and refrigerate until ready to cook.
Add perogies to boiling water. Cook for 5 minutes. Drain. Toss with butter.
Bring Knorr Carrot and Coriander Soup to a boil. Add cream. Adjust salt and pepper if necessary. Reduce to sauce consistency. Whisk in tbsp of butter to Knorr sauce. Drizzle over perogies. Garnish with chopped cilantro and a cilantro sprig.
Prep Time: 1 hour - Cook Time: 5 minutes
Serving Size: Makes 2 Side-Dish Servings