Trip Recipe of the Month: Pan-Baked Perogies

Rolling dough on the wannigan lid.

Rolling dough on the wannigan lid.

Welcome to our new feature:  Trip Recipe of the Month!  Each month, we will bring you a delicious meal or treat taken from our collection of out-tripping recipes.  Because October 8th is National Perogi Day, we thought we’d kick off our new month feature with Pan-Baked Perogies.

Chef’s note:  While all of our featured recipes can be adapted for your household kitchen, we believe these recipes taste best prepared fire-side, served on a canoe-table and surrounded by your closest summer camp friends.

Pan Baked Perogies

Chappatis for six (see recipe below)
2 ¼ cups Instant mash potatoes
2/3 cup Milk powder
1 tbsp Margarine
3 ½ – 4 cups Boiling water
1 tsp Salt
½ tsp Pepper
2 tsp Parsley
¼ tsp Cayenne pepper
3 Garlic cloves, minced
2 Chopped onions
12 oz Cheddar cheese, grated
2 tbsp Oil

 

Prepare for baking one large chapatti for each person or a couple of smaller ones per person, if desired.  Stack, and cover, to prevent drying out.  Boil the water.  Sauté the onions, garlic and herbs for a few minutes in oil until the onions are translucent.  Add the milk powder to the potato powder.  Add the boiling water gradually until the potato powder has fully expanded and is the desired consistency.

Stir in salt, margarine and the onion mixture.  Mix in grated cheese.  Add a lump of the potato mixture onto one side of each chapatti.  The amount will depend on the size of the chapatti.  Fold in half and pinch the edges to seal.

Pan bake in a slightly greased, medium-sized, hot pan.  Turn over the chapatti to cook on both sides, ensuring the filling is hot and the cheese is melted (less than five minutes per side).

Chapattis

2 cups Whole wheat flour
1 cup White flour
¼ cup Either flour
1 ¼ cup Warm water

 

Mix flours together in a bowl.  Add the warm water slowly and stir until well mixed and the water is completely absorbed.  The dough should not be sticky.  Place on a cutting board, top of a wanagan or the bottom of a dry canoe with a sprinkling of flour and knead for 5 minutes.  The dough becomes quite pliable.

Recipe taken from Wanapitei Canoe Trippers’ Cookbook III by Carol Hodgins.