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