Soupe et entrée

Le pierogi et sa garniture de pommes de terre et de crème de fromage par Marc Fosh

Temps total :
45 mn
Parts :
4

Méthode

Parts :
4
Difficulté :

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  1. For the dough, place 2 eggs, flour, milk and salt in Braun’s IdentityCollection Food processor FP 5160. Select and start the kneading program and all you have to do is come back when the dough is done. Then let the dough rest for 15 minutes in the fridge.
  2. Meanwhile for the filling, insert the coarse disc to get evenly sliced potatoes in just seconds. Bring the potato slices to the boil in a pan with salted water and cook for 15 minutes. Now insert the chopping blade to quickly chop the onion. Heat the olive oil in a frying pan, add the chopped onion and cook for 8 - 10 minutes. Drain the cooked potatoes and then mash them with a fork. Once the mash potato has a smooth consistency, add the chopped onion, cheeses and paprika.
  3. Roll out the dough on a floured surface. Using a 4-inch pastry cutter, cut into circles. Beat the remaining egg and paint the circles. Add a spoonful of filling, fold it over in half and seal the edges.
  4. Place the pierogi into a pan of salted water and bring to the boil. Simmer for 3 - 4 minutes. Heat 2 tablespoons of butter in a non-stick frying pan. Add the pierogi and cook until browned on both sides.
This recipe was prepared using Braun’s IdentityCollectionFood processor FP 5160 with its coarse disc and chopping blade.