Keto Pierogi with Bacon & Cheddar
Another creation from our Kestival Head Chef Liam!
Makes 4 portions - each portion contains:
813 Calories / 13g Carbs / 39g Protein / 67g Fat / 6.8g Fibre
As with all UK labels, the carbs above are already net carbs. Do not subtract the fibre.
240g Ground Almonds
170g Grated Mozzarella
60g Soured Cream
1 Egg Yolk
30g Butter (15g for the cauliflower and 15g for the pastry)
30g Fresh Parsley
0.5 tsp Salt
1 tsp Onion Powder
0.5 tsp Xanthan Gum
0.5 tsp Garlic Powder
0.5 tsp Black Pepper
Take a double boiler and fill the bottom pot with an inch of water. Bring it to a boil with a tight fitting lid. Heat a skillet on medium heat and fry the bacon until crisp, then set aside on paper towel to drain. Keep the bacon grease in the skillet.
Wash and trim the cauliflower, chop it into small florets and then add it to the steamer section of the double boiler. Steam for 10 minutes until just fork tender.
Empty the water from the bottom pot, dump the cauliflower into the bottom pot, top it with the butter and then the lid so that the butter can melt. Mince the parsley and crisp bacon, then grate the cheddar cheese with the small side of a cheese grater. Once the butter has melted, use a blender to puree the cauliflower until smooth. Stir in the sour cream and half the onion powder, garlic powder, salt, pepper. Add in the parsley, bacon and cheddar until fully combined, then set aside.
Add the almond flour, onion powder, garlic powder, sea salt and xanthan gum to the microwave safe bowl, then whisk until fully combined. Grate the mozzarella and toss with the almond flour, then plop the butter right on top.
Microwave for 60 seconds, stir, then microwave for an additional 30 seconds. Stir well, being sure the cheese has fully melted, then knead in the egg yolk. Divide the dough into 12 equal portions.
Set a large piece of wax paper aside for the finished pierogies.
Roll a portion of dough into a ball and then place it between two pieces of wax paper. Roll it out into a circle, nice and thin, about 3.5 " wide, then remove the top piece of wax paper. Place 1 – 1 ½ TBSP of the filling into the center of the circle. Use the wax paper to fold the circle in half to create a pierogi. Push the edges together to seal and then remove from the wax paper and set aside. Repeat for each ball of dough.
Heat a skillet on medium heat with extra butter or the bacon grease. Fry a sliced onion, if desired, and then add the Keto Pierogies to the hot skillet. Fry until the bottom is golden, about 3-5 minutes, and then flip them over and do the same with the other side. Serve hot with sour cream and fried onions if desired.