Making a splash in Ottawa this Thursday is the opening of the House of Targ, which offers up the unique combination of pinball and perogies.

To launch the event, House of Targ cook Erik Royle shares his recipe for roasted kale and smoked gouda perogies on All in a Day's D is for Dinner segment.

Ingredients (makes 2 dozen perogies)

  • 2 cups flour.
  • 1 tsp salt.
  • 1 egg.
  • Half to 2 thirds of a cup sour cream.

Erik Royle at House of Targ

House of Targ cook Erik Royle shows off a serving of perogies. (CBC)

Mix the wet into the dry, knead until smooth, do not overwork. Let rest for half an hour. Divide into two. Roll out one half until as thin as possible (under half centimetre). Cut out a dozen circles. Remove excess dough. Put one or two spoons of filling (recipe follows) and pinch closed tightly. Repeat with the second half.

Perogies can be boiled immediately or frozen for future use.

Roasted kale and smoked gouda filling (2 dozen)

  • 2 russet potatoes.
  • 1 bunch kale (de-stemmed).
  • 2 tbsp olive oil.
  • Quarter to half cup shredded smoked Gouda.
  • 1 eighth pound butter.
  • Salt/pepper to taste

Place two potatoes in pot of cold water, salt, bring to boil. Tear kale into pieces, toss with olive oil salt pepper, roast in 325 degree C oven until slightly crispy.

When potatoes are cooked, strain water, let cool. Pull skin off with a spoon, combine ingredients in bowl and mix until smooth.

Taste and enjoy!