Zuza Zak recipe: Crispy-baked pierogi stuffed with pork and pine nuts

Author Zuza Zak recalls idyllic summer days growing up in Poland with this recipe for crispy-baked pierogi stuffed with pork and pine nuts

Published: July 18, 2016
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Crispy-baked pierogi stuffed with pork and pine nuts


1 To make the dough, tip the flour into a bowl and add the butter and oil. Work into the flour using your hands for a few minutes, then add the ice-cold water, a little at a time. Start kneading until it comes together into a smooth ball. Knead for a further 3-4 minutes then place in a plastic food bag in the fridge for at least 30 minutes.

2 Preheat the oven to 200C/Gas Mark 6 and lightly grease a baking tray.

3 To make the filling, combine the pork mince, pine nuts, one egg and seasoning together in a bowl, using your hands.

4 Roll out your dough as thinly as possible on a floured surface. Cut circle shapes out of the dough with a small cutter, then put a teaspoon of the pork and pine nut mixture on top, close each circle to form a half-moon shape then press the edges down with the cutter to seal the pierogi and make a frilly edge.

5 Place the pierogi on the baking tray and brush with a beaten egg yolk to glaze. Bake in the oven for 30 minutes.

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• Polska: New Polish Cooking by Zuza Zak (Quadrille, £25)

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  • To make the dough
  • 350g plain flour
  • 150g salted butter, softened
  • 2 tbsp rapeseed oil
  • 100ml ice-cold water
  • To make the filling
  • 1 egg and some extra beaten egg yolk, to glaze
  • 200g minced pork
  • 50g pine nuts, toasted
  • salt and white pepper, to taste
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