This recipe is brought to you by Our Kitchen.
Makes 8 - 12 depending on size
- 500g (1.1lb) gravy beef (or any sub-primal cut)
- 3-4 brown onions
- Large handful of mushrooms (button or portobello)
- 3-4 bay leaves
- 30g (1oz) butter
- Salt & pepper to taste
- ½ cup pinenuts
- ½ cup cranberries
- 3-6 small potatoes
- 180g (6.4oz) cottage cheese
- Fresh chopped mint
- Salt & Pepper to taste
- 2 cups all-purpose flour
- 2 large eggs, at room-temperature, lightly beaten
- 1/4 tsp salt
- 150g (5.3oz) sour cream (Or 1/3 cup lukewarm water)
- Fill a large pot roughly halfway with water and bring to the boil. Cut the beef into small pieces and 2 onions into thick rings. Place in the pot with the bay leaves and season with salt and pepper.
- Let this simmer for 3 - 4 hrs or until the meat is tender. Once cooked drain the water (keep for soup stock!) and set the meat aside.
- Dice the remaining onions and mushrooms and place in a frying pan with the butter over a medium heat. Once the onions are golden and mushrooms have softened, place into a food processor with the meat and blend until shredded. Add the pinenuts and cranberries and give the mix one final blend to break things up.
- For the potato filling wash and boil the potatoes, making sure you do not cook them fully. Mash with cottage cheese and mint and season with salt and pepper.
- For the dough, add all the ingredients into a bowl and mix. Knead the dough until it is well combined and firm and let it sit for as long as your patience allows. Roll the dough as thin as you would pasta and use a round cutter or cup to cut rounds (8-10 cm/3-4 inch). Spoon the filling into the center of the dough and pinch closed using milk to bind, making sure they are airtight. Place all the finished pierogies into a pot of boiling water. Once cooked they will float.
- If you’re hungry place them under the grill with a brush of butter to crisp, otherwise freeze for a weekday treat. Serve with sour cream or chutney.