Shallot and bacon pierogies recipe

Method

1. 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.
2. Meanwhile, boil the potatoes for 12-15 mins until very tender. Drain well, steam-dry, then mash.
3. 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.
4. 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.
5. 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.

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• 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.