PIEROGI WITH STRAWBERRIES, HONEY AND PISTACHIOS

❚ 2 3/4 cups (675 ml) allpurpose flour or “00” pasta flour, plus extra for dusting

❚ 1 whole egg, plus 1 egg yolk

❚ 1 tbsp (15 ml) confectioners’ sugar

❚ 1/2 cup (125 ml) lukewarm water

❚ 1 tbsp (15 ml) vegetable oil

❚ For the filling and topping:

❚ 2 1/2 cups (625 ml) fresh strawberries, hulled, quartered if large, or halved, if small, or blueberries

❚ 2 tbsp (30 ml) unsalted butter

❚ Scant 1/2 cup (100 ml) clear honey

❚ 3/4 cup (175 ml) pistachios, finely chopped

1. In a large bowl, mix the flour, whole egg and yolk, confectioners’ sugar, warm water, and oil together.

2. Tip the dough out onto a lightly floured work surface and knead for about 5 minutes until the dough is no longer sticky and feels smooth. Put the dough back into the bowl, cover with a damp dish towel or plastic wrap, and leave to rest for 30 minutes.

3. To fill: Divide the dough in half and keep one half covered with a damp dish towel to prevent it from drying out. Sprinkle your work surface with flour, then roll out the dough until it is about 1/4 in (3 mm) thick.

4. Have a floured tray or board on hand. Using a pastry cutter or an inverted glass, cut out 3 in (8 cm) circles of dough. Depending on the size of the strawberries, place a couple or a few pieces in the centre of each circle. (If using blueberries, 2-3 blueberries will fit.) Fold the dough over to enclose the fruit. Using your thumb and finger, pinch the dough along the edge so that the pierogi is well sealed. Place each dumpling on the floured tray and cover with a damp dish towel while you make the rest.

5. To cook the pierogi: Bring a large pan of water to a boil. Carefully drop the dumplings in, a few at a time. They will sink at first, but will float up to the top when cooked-this will only take a minute or so.

6. Lift them out using a slotted spoon and place on a plate to cool. If you have sealed them well, none of the filling should have escaped!

7. Heat the butter in a large frying pan and gently fry the pierogi on both sides until slightly golden. To serve, drizzle with honey and sprinkle with chopped pistachio nuts.

Makes: about 20 pierogi