Crispy-baked pierogi stuffed with pork and pine nuts

Ingredients

For the dough

• 350 g (12 oz/scant 3 cups) plain (all-purpose) flour
• 150 g (5 oz/1⅔ sticks) salted butter, softened
• 2 tbsp rapeseed oil
• 100 ml (3½ fl oz/scant ½ cup) ice-cold water
• beaten egg yolk, to glaze

For the filling

• 200 g (7 oz) minced (ground) pork
• 50 g (1¾ oz/½ cup) pine nuts, toasted
• 1 egg
• salt and white pepper, to taste

Resting time 30 minutes

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 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 the pierogi method below, 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 (Hardie Grant Books, $45, hbk).

View our Readable feasts review and more recipes from the book here.