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Ingredients
- For dough:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chilled shortening
- 2 eggs, beaten
- 2 tablespoons ice water
- 1 egg beaten, for glaze
- For filling:
- 3/4 lb ground beef
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped boiled potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Details
Preparation
Step 1
To make the dough: combine flour, baking powder, and salt in a food processor. Add shortening and pulse until mixed. Add eggs and ice water. Process until dough pulls away from the sides of the bowl. Remove dough from bowl, divide in half, and shape each half into a disk. Place each disk in a plastic bag. Chill until firm enough to roll, at least 2 hours.
To make the filling: Saute ground beef in a large frying pan over medium heat until no trace of pink remains. Transfer cooked meat to a large bowl. Do not drain fat from meat. Add olive oil to pan and return pan to medium heat. Add onions and sauté until translucent, 5 to 7 minutes. Add onions to bowl with meat. Add potatoes, salt and pepper and stir to combine. Let cool.
Set the oven rack in the middle position. Preheat the coven to 375. Line a 14 inch by 16 inch baking sheet with foil, shiny side up and coat with vegetable spray.
On a lightly floured work surface, roll out one dough disk to a 1/16 inch thickness. Cut into circles using a 4 inch round cookie cutter dipped in flour. Combine scraps and reroll to cut at least 10 circles total. Work remaining dough disk in the same way to cut 10 more circles.
Place a heaping tablespoon of the meat mixture in the center of each dough circle. Using your finger, moisten edges of each circle with water and fold over dough to form a half moon. Use the tines of a salad fork to crimp the folded edge. Place on prepared baking sheet and brush with beaten egg. Bake about 20 minutes, or until golden brown. Remove from oven, place baking sheet on rack, and cool 5 minutes. Serve immediately. Store leftover pierogi in a covered container in the refrigerator.
Baked pierogi can be frozen, defrosted and reheated in a 375 oven for 5 to 7 minutes.
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