Crisp mushroom pierogi
These crisp pierogi are specially for Christmas Eve borsch; we use our own recipe.
Wischik / Old Polish Traditions
modern
puff pastry   Roll pastry out thinly, cut into 5cm fluted circles, brush half with egg. Place teaspoon of mushroom on top, fold over, seal tightly. Bake in moderate oven until puffed and golden.
1 egg beat lightly
butter     Fry
1 clove garlic crush
1 onion chop finely   Fry
2kg mushrooms trim, chop finely   Fry until reduced. Drain excess liquid
garlic and herb cream cheese     Stir in
traditional
8oz flour Mix, cutting into them with a knife. Knead quickly into a dough. Rest in refrigerator 30 minutes. Roll dough out thinly, cut 5cm circles. Top with some mushrooms. Fold in half, firmly press edges together. Arrange on metal sheet, bake in hot oven until golden brown. If not served immediately, reheat in oven before serving.
5oz butter
1 small egg
1 tablespoon sour cream
1/2 teaspoon salt
mushrooms     Fry
small onion chop finely
butter  
1 tablespoon breadcrumbs     Blend in, season
1 egg  
For the everyday variety of pierogi, see Russian pierogi, meat pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, kasha pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.