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Pork and Pinenut Stuffed Pierogi

You should eat these on the side of soups, so that they retain their crunchy consistency.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Pierogi
Servings: 4 servings
Calories: 880kcal
Author: The Cook

Ingredients

For the dough

  • 350 g plain flour (all-purpose flour)
  • 150 g salted butter, softened
  • 2 tablespoons rapeseed oil
  • 100 ml ice-cold water
  • egg yolk, beaten , to glaze

For the filling

  • 200 g pork mince (ground pork)
  • 50 g pine nuts, toasted
  • 1 egg
  • salt and white pepper, to taste

Instructions

  • Tip the flour into a bowl and add the butter and oil. Work into the flour using your hands for a few minutes, then add the ice-cold water, a little at a time. Start kneading until it comes together into a smooth ball. Knead for a further 3–4 minutes then place in a plastic food bag in the fridge for at least 30 minutes.
  • Preheat the oven to 200°C. (400°F ; Gas Mark 6) and lightly grease a baking tray.
  • To make the filling, combine the pork mince, pine nuts, egg and seasoning together in a bowl, using your hands.
  • Roll out your dough as thinly as possible on a floured surface.
  • Use our pierogi filling method (see here), filling them with the pork and pine nut mixture.
  • Place the pierogi on the baking tray and brush with a beaten egg yolk to glaze. Bake in the oven for 30 minutes.

Notes

  • Recipes and images from Polska: New Polish Cooking by Zuza Zak

Nutrition

Serving: 1serving | Calories: 880kcal | Carbohydrates: 68g | Protein: 20g | Fat: 58g | Saturated Fat: 24g | Cholesterol: 157mg | Sodium: 314mg | Potassium: 335mg | Fiber: 2g | Sugar: 0g | Vitamin A: 995IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 5.4mg
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