Lamb pierogi

Lamb pierogi

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

Pierogi are Polish dumplings not dissimilar to ravioli. We make them at Billykart Kitchen and fill them with a variety of savoury ingredients like shredded beef, duck confit, blue cheese and asparagus. You can either cook them in boiling water, much like ravioli, or, as in this recipe, deep-fry them.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, diced
100g celery, diced
2 carrots, diced
300g Greek lamb in a bag, shredded, (use leftovers)
3-4 tablespoons Barbecue sauce
1 litre vegetable oil, for deep-frying

Pierogi pastry

Quantity Ingredient
310g plain flour, plus extra for dusting
1 teaspoon salt
2 tablespoons sour cream
1 egg
125ml water

Minted yoghurt

Quantity Ingredient
200g plain greek-style yoghurt
1/2 bunch mint leaves, roughly chopped
1 lebanese cucumber, unpeeled and diced
sea salt

Method

  1. Make the pastry. In a food processor, blitz the flour and salt until well combined. Tip into a large bowl. In a cup with a pouring lip, combine the sour cream and egg. Gradually incorporate the sour cream and egg mixture into the flour mixture. Add the water slowly until the mixture forms small lumps. Turn out the dough onto a floured work surface and knead for 3–5 minutes to form a firm ball. Wrap the dough loosely with plastic wrap and refrigerate for 1 hour.
  2. To make the filling, heat the olive oil in a large non-stick frying pan and add the onion, celery and carrots. Sauté over medium heat for 2 minutes, then turn the heat down to low and cook gently for 8–10 minutes, stirring occasionally, until the vegetables are soft and slightly sweet.
  3. Remove from the heat and add the cooked vegetables to a large bowl with the shredded left-over Greek lamb. Mix well. Add the barbecue sauce and use your hands to work it through thoroughly. Set aside.
  4. Make the minted yoghurt by combining all the ingredients together in a small bowl. Chill in the refrigerator until ready to serve.
  5. Remove the pastry dough from the refrigerator. Set up your pasta machine on a clean work surface (or use a rolling pin). Flour the work surface and divide the dough into 2 portions. Flatten each portion slightly so that it can easily pass though the pasta machine. Roll out the dough, dusting with flour as you go to prevent sticking, until the dough is no thicker than 3 mm and as wide as the machine. (This will take some folding and shaping.)
  6. Lay the pastry sheet out on the floured work surface. Using an 8 cm pastry cutter, cut out rounds, wasting as little dough as possible. Place teaspoonfuls of filling in the centre of each round. Dab the edges of one round with a little water and fold the dough over the meat filling, gently pressing the edges to secure. Repeat with the remaining pierogi.
  7. Heat the vegetable oil in a heavy-based saucepan or deep-fat fryer to around 175°C, or hot enough to make a small piece of bread sizzle in 15 seconds when dropped into the oil. Carefully add the pierogi in batches to prevent overcrowding, and deep-fry for 1–2 minutes, until golden. Serve hot, with the minted yoghurt on the side.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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