Island Life Magazine Ltd February/March 2018 | Page 115

Food and drink
Grandma’s Pierogi (Polish Ravioli)
Recipe by Keats Cottage, Shanklin
Serves: 4 - 6 as a main Method
Ingredients For the meat filling:
Dough
3 cups of plain flour
2 egg yolks
¾ cup of luke warm water
1 tbsp olive oil
A pinch of salt
Meat filling
Approx 500g pork (it can be a
piece of pork shoulder or pork
chop)
Approx 500g beef (it can be beef
shin or piece of sirloin)
1. Put whole pieces of meat in a
soup pot together with whole
peeled carrots, celery sticks,
garlic, bay leaves & onion.
2. Cover with water and let slowly
boil for at least 1hr until meat is
cooked through and falls apart.
This can be done a day ahead so
that meat has time to cool.
3. Discard fatty bits & when cooled,
chop into very small pieces or
put it in a food processor.
1 large onion, 4 large carrots, 2
celery sticks, 2 cloves of garlic 4. Add a bunch of finely chopped
fresh parsley or dried herbs and
salt and pepper to taste.
2 bay leaves For the dough:
1 bunch of parsley or dried parsley
or other herbs such as oregano
Salt & pepper to taste
5. Put a big pot full of water to boil
and add 1 tablespoon of salt and
1 tablespoon of oil.
6. Mix all of the dough ingredients
in a mixer or by hand until
dough is well combined &
springy in texture.
7. Divide mixture into smaller pieces
& roll the dough with a rolling pin
until thin. Cut circles with a round
cookie cutter or glass.
8. Put a teaspoon full of filling in
the middle of a circle and gently
fold in half & then squeeze the
edges so nothing escapes.
9. Make in small batches of 6-8
and when the first is ready,
put in boiling water. From the
moment they rise to surface, boil
for approx 2 min until dough is
cooked through.
10. Serve topped with a generous
amount of melted butter &
cracked black pepper, crème
fraîche or coleslaw. They taste
great when pan-fried too. Enjoy!
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