Keto pierogis filled with bacon and mushroom
Homemade pierogis or hot pockets are a real treat. Here with lots of delicious mushrooms, bacon, spinach and cheese but you can fill them with just about anything you like.
- 2 tbsp 2 tbsp butter
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 (1 oz.) 1 (30 g) shallot, finely choppedshallots, finely chopped
- 3 oz. (1¼ cups) 85 g (290 ml) mushrooms
- 5 oz. 140 g bacon chopped
- 2 oz. (2 cups) 55 g (425 ml) fresh spinach
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- 5 oz. (2⁄3 cup) 140 g (150 ml) cream cheese
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp pepper
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- ½ tsp ½ tsp salt
- 1 tsp 1 tsp baking powder
- 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
- 3 oz. 85 g butter
- 1 1 eggeggs
- 1 1 beaten egg, for brushing the top of the pierogibeaten eggs, for brushing the top of the pierogi
This recipe has been added to the shopping list.
Making low carb simple
- Start with the filling. Sauté the shallot, garlic, and bacon in butter until the bacon is cooked. Add the mushrooms and spinach and continue cooking until the mushrooms are tender. Season with salt and pepper.
- Lower the heat and add cream cheese and parmesan cheese. Stir and let simmer for another minute. Set aside to cool.
- Preheat the oven to 350°F (175°C). Mix all dry ingredients in a bowl.
- Melt the butter and cheese together in a pan on low heat. Stir thoroughly for a smooth batter. Remove from the heat.
- Crack the egg into the mixture and keep stirring. Add the dry ingredients and mix into a firm dough.
- Divide the dough into four balls and use a rolling pin to flatten them into four round pieces, about 0,2 inch (½ cm) thin and 7 inches (18 cm) in diameter.
- Apply a generous amount of filling on each piece of dough, but only on one half of each piece.
- Fold and seal the edges with a fork or your fingers.
- Brush with a beaten egg and bake for 20 minutes until the pierogis turn golden. Serve with a salad and dressing.
You can keep the pierogis in the freezer. This is the same delicious cheese dough as in our bread twists and mummy dogs.
11⁄5 dl almond flour
33⁄5 dl shredded cheese
Makes no sense.
With Thanks cheers Jen.
and for coconut flour or almond flour, 1 cup = 112 gr
so in the above recipe:
½ cup almond flour = 56 gr
¼ cup coconut flour = 28 gr
1½ cups shredded cheese = 168 gr
I hope this will help!
This was very good! A definite do-again!
60 ml coconut flour
I would also like to know the answer to this question!
We made extra and cooked them before freezing. If anyone tries it with them raw please let us know how it worked!
Can someone please advise how the carbs are being counted?
Did you subtract the fiber to get your net carb count? The 8g carbs that we list is the net carb amount.
That sounds promising! You'll have to let us know if that works!
The pastry wasn't at all crumbly.
This is the second recipe I've tried with coconut flour and I've decided that I just don't like it. Can I replace the coconut flour with more almond flour or something else?
You can try using almond flour or oat fiber if you have it. It may take some experimenting to get the texture right. Try 2x the amount as what is called for of the coconut flour.
As I am of a Polish origin, and we're the pierogi specialists ;) , believe me as I say it really reminded me of oven baked pierogi (yes, they don't definitely have to be boiled, check the "pierogi z pieca" images).
One of my definite favourites!
I am curious, Faye. Did you use low moisture, part-skim milk mozzarella or whole milk mozzarella? Typically dough like this does better with the part-skim milk mozzarella.
Thanks for your feedback. I shared it with the recipe team and they updated. Please check it out :)