Best Sauerkraut Pie Uses Leftover Mashed Potatoes Recipes

SAUERKRAUT PIE

Steps:

• 1. Drain sauerkraut and mix chopped onions or dehydrated onions if you prefer with kraut. Put in a lightly greased casserole dish.
• 2. Slice sausage and place on top of kraut and onion.
• 3. Prepare mashed potatoes. OR To save time, one could use the prepared frozen mashed potatoes made as directed. Add 2 Tablespoons grated parmesean cheese and mix well. Put on top of sausage. Sprinkle potatoes with 5 tbsp. parmesean.
• 4. Bake at 400 degrees for 35-45 minutes uncovered or until nice golden brown. Serve with additional butter melted on top if desired. We did and it was to die for!

SAUERKRAUT, POTATO AND CHEESE PIEROGI W/ ONIONS

Steps:

• To make the dough, whisk together the flour and salt in the bowl of a standing mixer (or regular mixing bowl). Whisk together the egg, sour cream, and water until combined, and then pour over the flour. Stir together the liquids and the flour with a wooden spoon or spatula until a shaggy dough is formed.
• Knead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft, about 5 minutes. Alternatively, knead by hand against the counter for 8 minutes. If the dough seems very sticky after a few minutes of kneading, add a tablespoon of flour at a time until it starts coming together into a smooth ball. Cover and set aside to rest on the counter while you make the filling.
• To make the filling, scrub the potatoes clean, cut into 1-2" chunks and place them in a 2- or 4-quart sauce pan. Cover with an inch or two of water and set over high heat. When the water comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork, 6 to 10 minutes.
• Transfer the potatoes to a mixing bowl with a slotted spoon. Remove the peels if desired (I like to leave them on!). Mash the potatoes into large chunks with a potato masher or a dinner fork. Add the sour cream and salt, and continue mashing until the potatoes are smooth. Add the sauerkraut and cheese, and stir to combine. Taste and add more salt if needed.
• Shape the filling into 1" balls (roughly the diameter of a quarter) and arrange them on a dinner plate. Pre-shaping the filling makes it easier and quicker to shape the pierogi.
• Sprinkle a baking sheet generously with flour. Set this near your workspace.
• Divide the pierogi dough in half, working with one half at a time and keeping the other half covered. Sprinkle your work surface with flour and roll out the pierogi dough to 1/8" thick. Stop occasionally to lift the dough and make sure it's not sticking to the work surface; use more flour as needed. If the dough shrinks back as you roll, let it sit for 5 minutes and then roll again.
• Use a 3" biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps and set them aside.
• To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle. Fold the round in half, pinching it closed at the top and then working your way along the sides to form a half-moon shape. Make sure the edges of the dough are completely sealed. Set the pierogi on the floured baking sheet.
• Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don't let them touch. Roll out the second half of the dough, and cut and shape the pierogi as described. When finished, roll the scrapes and continue to make as many pierogi as you can. You should end up with roughly 4 dozen pierogi.
• At this point, the pierogi can be boiled and served right away or frozen. To freeze, place the sheet pan of pierogi in the freezer and freeze until solid. Transfer the frozen pierogi to a freezer container and freeze for up to three months. Pierogi can be cooked straight from the freezer.
• When ready to cook the pierogi, melt the butter in a large skillet over medium heat. Add the onions and cook until the onions are translucent, very soft, and beginning to brown, 8 to 10 minutes. Push the onions to the edges of the pan where they will stay warm and continue to caramelize.
• Meanwhile, bring a large pot of water to a boil. Salt generously. Working in batches, add 10 or so pierogi to the boiling water and stir to make sure they don't stick to the bottom. Cook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot - 8 to 10 minutes total.
• Transfer the pierogi to the pan with the onions. Turn the heat to medium-high. Cook the pierogi without moving until they are golden and crispy on the bottoms, 2 to 3 minutes. If you're cooking more batches, transfer the pierogi to a serving dish. Once all the pierogi have been boiled and crisped, scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions. Serve immediately while hot.
• If you are cooking a lot of them, have more onion sliced and ready to brown in butter. Once the original onion has been depleted or gets too browned, start again with the fresh onion.

SAUERKRAUT MASHED POTATOES

Steps:

• In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.

SAUERKRAUT SHEPHERD'S PIE

Steps:

• 1. Pre-heat oven to 350, and spray 2 casseroles , a 9x13 and 9x9 with non stick spray. Set aside.
• 2. Brown ground beef with chopped onion and seasonings. Drain and divide between the 2 casserole dishes.
• 3. Top with frozen corn, then add the layer of sauerkraut again divided into the pans.
• 4. Mix 1 cup of cheese into the potatoes. If the potatoes are not seasoned, season with salt and pepper and garlic. You can use instant mashed potatoes, I often do.
• 5. Spread the potatoes, onto both dishes and top with remaining cheese.
• 6. Bake until bubbly and cheese is well melted. Serve with salad of choice for a hearty meal. Seldom had any leftovers. : < ((

THANKSGIVING-LEFTOVERS SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.
• Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

SAUERKRAUT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
• Pour mixture into 9 inch pie shell.
• Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
• Serve topped with a tablespoon or two of whipped cream.

SAUERKRAUT PIE

Steps:

• Prepare your dough.
• Grease a casserole dish, which you line with appro.
• 2/3 of the dough.
• Arrange layers of cooked kraut,& frankfurters, or bacon.
• (you can even add slightly cooked diced potatoes& add).
• Mix together the cream, tomato sauce, and paprika.
• This you pour over the pie filling.
• Roll the remaining dough over and prick with a fork.
• Or if you prefer, you can also cut strips and basket-weave a pattern on top.
• Brush this pastry with the egg yolk then Bake it in the oven at 350* for 1 hr.

PIEROGIES WITH POTATO AND SAUERKRAUT FILLING

Steps:

• Prepare the sauerkraut filling by melting the butter in a skillet over medium low heat. Stir in the onion, and cook until light brown, about 20 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook over medium low heat until light brown, about 20 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs, oil and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, wrap half in plastic wrap then roll out the other half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the filling into the center of each round. Moisten the edges with water or egg wash, fold over, and press together with a fork or pinch with fingers to seal.
• Bring a large pot of lightly salted water to a very slow boil add 6-8 perogies at a time (do not crowd them) and cook for 3 to 5 minutes or until pierogi float to the top. Remove and drain.
• Serve with melted butter and carmelized onions spooned over the top.
• Or serve with horsesradish and sour cream.