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Sharp Cheddar Pierogies with Rosemary Butter Sauce


  • For Dough:
    • 1 1/4 cup flour
    • 1 Tbsp Truly Grass Fed Salted Butter, melted
    • 1 egg
    • ½ cup of sour cream
    • ½ tsp of sea salt
  • For Filling:
    • 2 medium russet potatoes, peeled
    • 1 Tbsp Truly Grass fed salted butter
    • 2 Tbsp cream cheese
    • 1 cup Truly Grass Fed Natural Sharp Cheddar, grated
    • salt and pepper to taste
  • For Butter Rosemary sauce:
    • 4 Tbsp Truly Grass Fed Unsalted Butter
    • 2 Tbsp heavy cream
    • ½ onion, chopped
    • 1 garlic clove, minced
    • 2 bunches of fresh rosemary


  1. To make the dough combine in a mixing bowl the flour, melted butter, salt, sour cream, an egg, and mix until well combined. Cover and set aside for 20 min.
  2. In a saucepan cover the quartered potatoes with water. Bring to a boil and cook about 25-30 min, until tender. Then drain and mash with a potato mashed. Add remained filling ingredients. Season with salt and pepper. Cool for room temperature.
  3. Roll the dough with the floured surface to 3-4 mm thickness. Cut out 3-inch circles using glass or cutter. Add 1 teaspoon of filling to the center of each circle. Fold half and press the edges.
  4. Bring boil water in the large pot and cook the pierogies for 3-4 min, until they float. Drain and keep warm.
  5. Heat the skillet and add butter add the onion and garlic and cook for 5 minutes for medium heat. Add rosemary and stir. Add cream and seasons with salt to taste.
  6. Serve the pierogies with butter rosemary sauce and sprinkle with extra shredded cheddar cheese.

Keywords: pasta, salted butter, unsalted butter, sharp cheddar