in Eastern Europe

My mother's Russian pierogi

Spread the love

Ingredients for 8 servings:

  • 2 packs of dough (strudel shortcrust pastry from the refrigerated section or 2 packs of puff pastry)
  • 300 g cheese, grated (e.g. Emmental)
  • 300 g ham, finely sliced
  • 2 eggs
  • salt and pepper
  • 1 egg(s), beaten, (for brushing)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Combine the cheese, ham, and eggs. Season with salt and pepper. Cut the dough into equal-sized rectangles (approx. 10×15 cm). Place 1 tablespoon of filling on each rectangle and roll tightly. Place seam-side down on a baking sheet. Brush with beaten egg and bake in a preheated oven at approximately 180°C until the top is golden brown. Serve warm if possible. The pierogi can be used as finger food at parties; in the summer, they make a delicious lunch with a bowl of salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini yogurt soup with fried tartar

Bolognese sauce