Ingredients
- For the pierogi:
- 250g plain flour
- 1 egg
- 120ml warm water
- ½tsp salt
- 200g chopped mushrooms
- 1 onion, finely diced
- 1 garlic clove, minced
- 2tbs butter (1tbs is to fry at the end)
- 60ml cream
- ½ lemon, juiced
- Salt and pepper
- For the tarragon salsa:
- 2tbs fresh tarragon leaves
- 1 shallot, finely diced
- 1 garlic clove, minced
- 2tbs olive oil
- 1tbs white wine vinegar
- ½tbs honey
- ½ lemon, zested
- Salt and pepper
- Salad leaves to garnish
- In a large mixing bowl, combine the flour, egg, warm water, and salt. Knead the mixture until a smooth dough forms. Cover the dough with a clean towel and let it rest for 30 minutes.
- In the meantime, prepare the mushroom filling. In a pan, melt the butter over medium heat. Add the chopped mushrooms, garlic and onion and sauté for 10-12 minutes, until the mushrooms are tender. Season the mushroom mixture with the lemon juice and salt and pepper to taste, and then stir in the cream. Let the mixture cool. On a floured surface, roll out the dough to about 3mm thickness. Use a round cookie cutter or a glass to cut out circles of dough. Place a spoonful of the mushroom mixture in the centre of each dough circle. Fold the dough in half and pinch the edges together to seal. Keep some of the mixture to serve underneath the pierogi.
- Bring a large pot of salted water to a boil. Add the pierogi in batches and cook for about five minutes, or until they float to the surface. Remove with a slotted spoon and drain.
- To make the tarragon salsa, finely chop the tarragon leaves and combine with diced shallot, garlic, lemon zest, olive oil, white wine vinegar, honey, salt and pepper in a small bowl. Whisk together until well blended.
- Add a tablespoon of butter to a pan and, once hot, fry the pierogi until golden brown. Serve with the remaining heated mushroom mix, the tarragon salsa and some fresh salad leaves.
