Servings: 4 servings
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
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.
- Recipes and images from Polska: New Polish Cooking by Zuza Zak
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