This is a version of a family favourite, simplified by my sister (Kate). The filling of these pierogies is quite versatile. I would recommend it on toast or rice (Kate recommends it as a filling for pita breads), or even as a pasta sauce if you reduce the bread content and perhaps add a little olive oil. The pierogi format here is not at all traditional, but turns out very presentable and is the perfect size and packaging to save for lunches.

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