Erin's Goya Pierogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 medium potatos1/2 cup nonfat milk1/2 cup chopped onion1 1/3 cup frozen peas1 package Goya Discos (10 discos) defrosted
- Cut potatos into even sized cubes and boil for 20 minutes (or until soft).
-Drain the water off of the potatos and add the milk to them.
-Using a potato masher, mash the potatos until they are a smooth consistency.
-Transfer the mashed potatos to a large mixing bowl and add chopped onions and frozen peas... mix the ingredients together.
-Put your defrosted Goya Discos onto a flat surface (one at a time) and roll them out with a rolling pin.
-Spoon about 2 to 3 tablespoons into the middle of the flattened disco.
-Bring up the edges of the disco and pinch together to form a pouch (pinch them like you would pinch an asian dumpling).
-Transfer pierogie to a oil-sprayed, foil-lined baking sheet and cut two small slits in the top of the pierogie (otherwise it may burst and spill the contents when baking).
-Bake in a 400 degree oven for 20 - 25 minutes or until crispy and golden brown.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user MINIZIMMY.
-Drain the water off of the potatos and add the milk to them.
-Using a potato masher, mash the potatos until they are a smooth consistency.
-Transfer the mashed potatos to a large mixing bowl and add chopped onions and frozen peas... mix the ingredients together.
-Put your defrosted Goya Discos onto a flat surface (one at a time) and roll them out with a rolling pin.
-Spoon about 2 to 3 tablespoons into the middle of the flattened disco.
-Bring up the edges of the disco and pinch together to form a pouch (pinch them like you would pinch an asian dumpling).
-Transfer pierogie to a oil-sprayed, foil-lined baking sheet and cut two small slits in the top of the pierogie (otherwise it may burst and spill the contents when baking).
-Bake in a 400 degree oven for 20 - 25 minutes or until crispy and golden brown.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user MINIZIMMY.
Nutritional Info Amount Per Serving
- Calories: 190.9
- Total Fat: 3.2 g
- Cholesterol: 0.2 mg
- Sodium: 146.4 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.3 g
- Protein: 6.8 g
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