serves
4
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
