Can anyone weigh in on the pierogie recipe I made last night from Anna Thomas's New Vegetarian Epicure? My expectations for these pierogies were based on the countless pierogies I've had in my life--the kind that are boiled then fried in butter then served with sour cream. The recipe in NVE is based on a very short pastry (4 oz butter and 4 oz cream cheese to 1.5 cups of flour--at least that's what I think the ratio was) that puffs dramatically in the oven (yes, these are baked, not boiled).
They were delicious, although I'll use more salt next time, but not what I think of as pierogies. Has anyone encountered this type before? are they more akin to a Russian piroshki?
Any help on the ethno-history of these flaky turnover-type pastries would be appreciated. Thanks!