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Pierogis with bolognese and a quick salad
( 2 adults and 2 kids )
- 50 mlboiling water
- 250 mlcold water
- 25 gramsyeast
- 150 gramsoats
- 1 tspsalt
- 300 gramsplain flour
- leftover bolognese
- 1 egg
- lettuce of your choice
- 0.5 courgette
- 3 spring onions
- 2 tomato
- 160 gramsloose sweetcorn
- 100 gramsgreen olives
- dressing of your choice
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About the recipe
Pierogies are really a Russian invention, but they taste amazing in Britain too! Here we've made a super easy version with the leftovers from yesterday's bolognese. The pierogies are served with a quick salad. The kids love getting pierogies in their packed lunches, so freeze a couple if you have some left over. Enjoy!
1. Preheat your oven to 220 degrees convection.
2. Mix cold and warm water in a bowl or a mixer. Add the yeast and stir until dissolved.
3. Add oats and salt and stir well. Add plain flour little by little and knead or mix the dough thoroughly, until it's no longer tacky.
4. Shape about 8 round balls from the dough and roll them out into little circles with a rolling pin - about 20 cm in diameter and slightly smaller, if you're planning on using the pierogies in packed lunches.
5. Spread the bolognese on one half of the pastries. Keep the outermost centimetre clear, and wet it with a fingertip dipped in water. Fold the other half over the meat filling and press the seam together with a fork.
6. Brush the pierogies with a beaten egg and let them raise for about 20 minutes. Bake in the oven for 15-20 minutes.
7. Rinse the lettuce. Grate the rinsed courgette on the rough side of a grater. Cut tops and bottoms off the spring onions, rinse them and chop into bite-sized chunks. Cut the rinsed tomatoes into wedges. Drain the water from the corn and mix olives and the rest of the veg with the lettuce.
8. Serve the tasty and crispy pierogies with the salad on the side, topped with dressing. Enjoy!
Save the leftover pierogies for the kids' packed lunches - or freeze them, so you've got them for a quick afternoon snack for hungry kids and adults.