Crisp mushroom pierogi

Tags: Polish, Christmas, made, Wischik, mushroom
These crisp pierogi are specially for Christmas Eve borsch; we use our own recipe.
. 13 steps
butter In batches, fry until reduced; drain excess liquid Roll pastry out thinly, cut into 5cm fluted circles. Place teaspoon of mushroom on top, brush half the rim with water, fold over, seal tightly. Brush with egg. Bake in moderate oven until puffed and golden.
3kg mushrooms trim, chop finely
16 spring onions chop finely
375g garlic and herb cream cheese   Stir in
2 tablespoons dill chopped
puff pastry
1 egg yolk beat lightly
5oz butter 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.
8oz flour
1 small egg
1 tablespoon sour cream
1/2 teaspoon salt
butter   Fry
small onion chop finely
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.