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Beef Pirogies

Beef Pirogies


300g leftover roast beef, diced

1 onion, finely chopped

1 garlic clove, finely chopped

4 field mushrooms, finely chopped

200g flour

1 egg

80ml tepid water

2 litres beef stock

3 tbsp butter

2 tbsp sour cream


Mix the flour and a little salt in a bowl and make a well in the centre. Add the egg, water and some pepper, and knead well. Divide into 4 parts and cover with foil.

Heat some butter in a frying pan and saute the onions until soft. Add the garlic and beef and fry till golden brown. Add the sour cream and season well.  Set aside to cool.

Roll out the dough thinly and cut into 6cm circles. Put a teaspoon of the meat mixture in the middle of each circle.  Brush the edges with egg wash, fold over and gently squeeze closed.

Cook the pirogies in simmering stock for about 3-4 minutes.  They are done when they rise to the top.

Source: Jamie Oliver forums

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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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