Blueberry Peroghies - Dinner With Julie
"I know, who makes blueberry peroghies anymore? Nobody, that’s who. And I never have either, until the subject of Alberta cuisine arose earlier this week – and while we’re known for our beef, bison, canola, and really a ton of other great ingredients, there are few dishes that get up and scream Alberta. But homemade peroghies – they truly are the food of the prairies. And sure, you could stuff them with any number of potato-cheese-bacon-saurkraut combos, but I wanted to give berries a go – in fact, I sudde..."
INGREDIENTS
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Dough:
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3 cups all-purpose flour
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1/2 tsp. baking powder
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pinch salt
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2 Tbsp. butter, melted
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3/4 cup milk
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1 large egg
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1/3 cup water (approx)
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Filling:
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2/3 cup sugar
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1 Tbsp. all-purpose flour
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2 cups fresh or frozen (don't thaw them) blueberries or saskatoon berries
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butter, for cooking (optional)
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sour cream or whipped cream, for serving
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