Sweet and tart saksatoons in a soft perogy dough, served with a creamy and salty Beschamel sauce -- an unlikely combination that's going to blow you away!
4 1/2cupsfrozen sasktoon berriesyou could try blueberries, but I've never done it before, and they do have a different taste
1/2cupgranulated sugar
1/4cupflour
Beschamel Sauce:
1/4cupbutter
1/4cupflour
2 1/2cupsmilk
1tspsalt
Instructions
Make the dough according to the recipe instructions on Parent's Canada. Let sit while you prepare your sauce and filling.
For the sauce:In a large pan, melt the butter. Stir in the flour and whisk until combined.
Add milk slowly, 1 cup at a time, whisking after each addition until smooth and thickened. Stir in salt. Remove from heat and cover; set aside.
Filling: combine berries, sugar and flour in a bowl and set aside.Assembly:On a lightly floured surface, roll out perogy dough until fairly thin. (*Don't flour too much or your perogies won't stick together).
Use a bowl, perogy shaper or large cup to cut circles from your dough(I use a 3" cutter). Reroll dough and continue to cut circles until all the dough is used.
Place one circle in the palm of your hand, scooping your hand so that there is a place to put the berries.
Place about 2 tsp of berries (based on my 3" cutter) into the perogy, making sure to scoop some flour and sugar from the bottom of the bowl to thicken the filling as they cook.
Pinch the top of the perogy shut first. Reinsert any berries that escaped and slowly pinch the sides shut. Before the perogy is completed sealed, gently squeeze out any excess air.
Crimpy the edges of the perogy shut with a fork.
Continue until all rounds are used.
Cook immediately or flash freeze on a baking sheet before storing in a freezer bag.
To cook: add to a large pot of boiling, salted water. Boil about 4-5 minutes, until perogies float to the top of the bowl.
Notes
*If you have some that tear, I recommend freezing those and cooking right from frozen.