Shallot and bacon pierogies recipe
Sweet shallots, tender potatoes and deliciously salty bacon make up the filling in these traditional Polish dumplings. Boiled and then fried for an eye-catching golden finish, these bite-sized delights are great to make as a savoury snack.
See method- Makes 35
- Takes 1 hr 25 mins plus resting
- 81 calories / serving
- Freezable
- Healthy
Ingredients
- 450g baking potatoes, peeled, cut into 2cm cubes and rinsed well
- ½ tbsp vegetable oil
- 80g pack Tesco Finest smoked bacon lardons
- 80g unsalted butter
- 250g shallots, finely sliced
- 150g half-fat Twaróg or paneer cheese, finely crumbled
- 8g fresh chives, finely snipped
For the dough
- 250g plain flour, plus extra for dusting
- ½ tsp fine sea salt
- 1 medium egg, beaten
- 150g reduced-fat soured cream, plus extra to serve (optional)
- 25g unsalted butter, melted
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Shop ingredientsEach serving contains
- Energy
- 340kJ 81.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 8.6gProtein 2.9gFibre 0.6g
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Method
- For the dough, mix the four and salt in a large bowl. Stir in the egg, soured cream and butter to make a cohesive, sticky dough. Cover and set aside for 10 mins. Knead vigorously on a lightly floured surface for 2-3 mins until smooth and elastic; cover and set aside for 30 mins.
- Meanwhile, boil the potatoes for 12-15 mins until very tender. Drain well, steam-dry, then mash.
- Heat the oil in a large, nonstick frying pan and cook the bacon over a medium heat for 6-8 mins, stirring, until very crispy. Add the butter and shallots, then increase the heat to medium-high. Fry for 5-7 mins, stirring, until the shallots are crispy and golden (take care as they can catch easily). Remove with a slotted spoon, reserving the oil in the pan. Finely chop half of the bacon-shallot mix and stir into the mashed potato with the cheese; season to taste and leave to cool.
- Roll the dough out on a floured surface to a large circle 3mm thick, then cut into 9cm rounds. Spoon 2 level tsp of filling onto each round, just off-centre, then fold the dough over to encase and use a fork to seal the edge. Spread out on lined baking trays. Repeat, rerolling the dough, until all the dough and filling is used.
- Bring a large saucepan of water to the boil. Briskly simmer the pierogies in batches for 3-4 mins until they float and are cooked through, then transfer to a wire rack. Working in batches, fry the pierogi in the reserved oil over a medium-high heat for 2-3 mins each side until golden and crisp. Stir through the reserved shallots and bacon, then scatter with the chives. Serve with extra soured cream, if you like.
- See more Pork recipes
Freezing and defrosting guidelines
Freeze unboiled piergoies. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
