Potato Pierogie Pie with Cornflake Crust
I did them in both round and rectangular tins with the final entry taken from the round. I have included pictures of both for reference. Basically it becomes an assembly process once you have all the ingredients lined up.
Ingredient List
Filling
Potato Pierogies - enough to cover bottom
White Potatoes - thinly sliced enough to cover pierogies substantially
Colby/Monterrey Jack Cheese - half cup
Sweet Onion - half large
Green Pepper - 1 sliced in strips
Jalapeno Pepper - 1 chopped
Red Pepper - 1 sliced in strips
Yellow Corn - 8 oz
Sliced Baby Bella Mushrooms - 8 oz
Polish Sausage - Sliced thin
Sauerkraut - 4 oz
Sauce
Cream of Potato Soup - quart
Shallots - chopped fine
Celery - chopped fine
Milk - enough to thin it out a little
Topping
Hash Browns - 1 lb
Corn Flakes - 1 cup crumbled
1 Stick Butter - melted
Garnish
Roasted Purple Potato - fanned
Olives & peppers
1 You start at the bottom by lining the tin with a single layer of potato pierogies.
2 Then cover this with thinly sliced potatoes - use a mandoline if you like.
3 Cover layer with about half of the cream of potato soup mix. All potatoes must be covered.
4 Follow by layering the remaining ingredients.
5 Cover these layers with the remaining cream of potato soup mix.
6 Mix the topping together and layer on top of pie.
7 Get the keg up to 350 and go indirect on the top grate.
8 Cook the pie until the top is light brown and crispy. If your potatoes were thin enough they should be cooked through at this point.
Assembled.
On the keg.
All prettied up.
This is the rectangle that the family mangled right away.
Assembled.
Done.
Plated.
Enjoy.
