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Author Topic: Potato Pierogie Pie with Cornflake Crust  (Read 4394 times)
Bigtom
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« on: February 01, 2011, 12:11:14 PM »

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.
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Vindii
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« Reply #1 on: February 01, 2011, 12:14:33 PM »

It sounds really good.  Something that I will definitely try.

Thanks for posting.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Yanknrebel
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You want sauce on that??? --Atoka TN


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« Reply #2 on: February 01, 2011, 12:38:40 PM »

Man that is a serious starch overload on a plate!!  Looks tasty though!  Anything with kraut is a good thing!
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Bigtom
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« Reply #3 on: February 01, 2011, 12:50:00 PM »

Yeah def not weight watchers. Good thing I did not serve it over a bed of rice.

BTW, thanks for the comments guys.
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ranbeaux
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« Reply #4 on: February 01, 2011, 01:23:44 PM »

Tom that was a detailed dish,,, very nice...
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Grandpa JD
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« Reply #5 on: February 01, 2011, 04:02:03 PM »

Wow, that looks Fanfreakintastic!
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RNF
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« Reply #6 on: February 01, 2011, 05:51:36 PM »

Looks and sounds great.
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ronbeaux
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« Reply #7 on: February 01, 2011, 06:05:59 PM »

I just loved this throwdown and that is one of the reasons why!
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Is it burnt??
Boat-n-BBQ
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« Reply #8 on: February 01, 2011, 08:50:06 PM »

I just loved this throwdown and that is one of the reasons why!
x2 crazy good!
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Smokin in Peosta
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« Reply #9 on: February 05, 2011, 06:55:29 PM »

Now that is a meal. Nice job Bigtom
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Mike
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