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Beef Mustard Perogies

Yields10 ServingsPrep Time1 hr 30 minsCook Time12 minsTotal Time1 hr 42 mins

Perogies are a staple side dish in many Canadian households. This meat filled variation is a hearty twist on the traditional potato and onion variety that also feature well as the main dish. You can mix the dough with a paddle attachment in an electric mixer but be careful not to over mix. Hand mixing in the traditional style is safest and dividing your dough in half will make it easier to roll out.

Beef Mustard Perogies

  cup peeled, cooked mashed potatoes
 1 cup cooked lean ground beef
 1 Tbsp canola oil
 1 egg yolk
 1 Tbsp butter, melted
 ¼ cup cooked green peas
 1 Tbsp sweet onion, finely diced
 ¼ cup grainy mustard
 ¼ tsp fresh ground black pepper
 ¼ tsp fine sea salt
 2 Tbsp fresh dill, chopped, stem removed
 ½ cup aged cheddar, grated
Egg Wash
 1 whole egg
 1 Tbsp cold water
 1 ½ cups bread flour, sifted
 1 cup pastry flour
 ¼ tsp fine sea salt
 2 Tbsp ground turmeric powder
 ¼ cup dry mustard powder
  cup butter, softened
 1 egg, yolk
 1 whole egg
 ½ cup buttermilk

Mix all ingredients together.


Cover with plastic wrap, place in fridge until ready to fill dough.

Egg Wash

In small bowl, whisk eggs with water, set aside.


Mix dry ingredients together.


Add soft butter using your hands to mix until butter is crumbled in small pieces throughout the dry mixture.


Add egg yolk and mix throughout flour mixture.


Add whole egg and continue to mix, gradually and slowly adding in buttermilk. Mix until a fully well-mixed ball comes away from sides of the bowl. Be careful to not to over mix. Lightly wrap with plastic wrap and let rest for 20 minutes.


Sprinkle pastry flour on a board. Divide dough in half.


Roll pieces into approximately 1/8 inch thickness using a flour-dusted rolling pin.


Using 3 inch size round cutter, cut circles and brush with egg wash. Peel away excess dough, roll out and repeat until most of the dough is used.


Add one level teaspoon of filling mixture in middle of egg washed circle, fold dough over the filling and pinch sides closed. Using fork, lightly indent edge of perogy.

Cooking Perogies

Fill a large pot with water and season with 1 teaspoon fine sea salt. Bring to a simmer.


Add perogies and cook for approximately 5 to 7 minutes. When the perogies float to the top, they can be remove with a slotted spoon.


In heated, non-stick pan, add 1 teaspoon oil along with 2 tablespoons butter.


Add perogies, crisp on each side, approximately 2 minutes each side. Remove, place on plate and enjoy.


Serve with caramelized onions, bacon and sour cream. (Optional)


Can use frozen green peas instead of fresh. Can use margarine instead of butter.

Nutrition Facts

Serving Size 6

Servings 10

Amount Per Serving
Calories 360
% Daily Value *
Total Fat 19g30%

Saturated Fat 8g40%
Cholesterol 125mg42%
Sodium 440mg19%
Total Carbohydrate 31g11%

Dietary Fiber 2g8%
Sugars 2g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.