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Pierogi with Beef Filling (Pierogi Z Miesem)
5:31pm Monday 25th June 2012 in Eating In
With Poland in the spotlight as joint host of Euro 2012, we offer some experiences some of its culinary delights
Makes 120 pierogi
To make the pastry
1kg (2lb 3oz) plain (all-purpose) flour
125g (4½oz) unsalted butter
500ml (17fl oz) warm water
Soften the butter in the microwave or by leaving it out of the fridge for a while. Pile the flour onto a large wooden board, then slowly work in the butter with your fingers.
Mix in the warm water, little by little, to make an elastic, soft dough. Place it in a bowl and cover with a clean tea or dish towel so it doesn’t dry out while you are preparing the filling.
Roll out a lump of pastry dough on the wooden board – not too thick or thin – 3mm is good. Using an inverted tumbler, cut out circles about 8cm in diameter and lay them on a floured wooden board, again covering with a tea or dish towel until you are ready to fill them.
To make the filling
2 onions, finely chopped
2 carrots, peeled and roughly chopped
2kg (4lb 7oz) beef ribs
½ bunch curly leaf parsley, chopped
500ml (17fl oz) water
2 stale bread rolls
2 tbsp olive oil
1 tbsp butter
Preheat the oven to 160C (325F). Fry half the onion, the parsley and carrots in a heavy-bottomed ovenproof saucepan.
Add the water and beef ribs, then put the lid on the pan and bake in the oven for one hour.
Allow the pan to cool a little before removing the bones and discarding them, taking care to keep all the meat. Soften the bread rolls in some water, squeeze them dry, then stir into the mixture so they soak up the thick gravy. Put the mix through a mincer.
Fry the remaining onion in a pan with the butter until it is translucent. Stir in the minced beef mixture and fry for a few minutes. Season with salt and pepper.
Take the prepared circles of pastry dough and put a teaspoon of the minced beef mixture on each.
Fold them in half and carefully close them, crimping the pastry together with your fingers so you end up with little semi-circles. Put the pierogi into a big pot of boiling water with half a teaspoon of salt. The moment they float to the top (which will not take more than a minute), take them out carefully with a slotted spoon to allow them to drain.
If desired, fry for a couple of minutes in a little butter. You can also add some chopped bacon.