Perogies in a Caprese Pate –

Myths debunked: 1) Perogies can only be served boiled with bacon and sour cream; and 2) Pate is always liver based.

This recipe debunks both those myths as the perogies are baked and the pate is vegetable and cheese. It’s simple to make and you can freeze the pate for a couple of months if you make too much. I serve only 4 perogies per person as my wife and I have small appetites but if you want more perogies just increase the pate ingredients to ensure you get full coverage.


Perogies (any style works from traditional potato to my favourite: spinach and feta)
2 small tomatoes diced (or a small can)
1 avocado sliced or diced thinly
1 ball of mozzerella cheese, sliced or diced thinly
salt and pepper to taste
1 tspn worcester sauce
1 tbsn olive oil
1 tbsn balsamic vinegar
herbs and spices to taste (basil, thyme, parsley, all shredded)

Place perogies on a baking sheet at 350, uncovered, and bake for 20 minutes. Turn halfway.

Meanwhile, place all other ingredients in a blender or food processor and mulch to a paste. (half of olive oil)
Place paste in a frying pan with the remaining oil and gently bring to a boil. Then simmer and place the perogies into the mixture. Heat together for five minutes, then serve with crusty bread.



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