Pasties (Kulebiaczki)
Dough:
• 750 g plain flour,
• 5 dag fresh yeast,
• margarine,
• 85ml sour cream,
• 2 eggs,
• 2 yolks,
• pinch of salt,
• caraway seeds.
Stuffing:
• 750g sauerkraut,
• 30 dag mushrooms,
• 1 medium onion,
• cooking oil,
• seasoning
Mix the yeast with the sugar. With remaining ingredients make the dough. Boil the sauerkraut until soft. Squeeze excess fluid out. Finely chop the onion and mushrooms and fry gently in oil until soft. If using dried mushrooms, these should be previously soaked, boiled and cut into small strips. Season the cabbage stuffing. Roll out the dough to a 1 cm thickness. Using an upturned glass, cut out dough circles, fill with stuffing and stick dough down into a pasty shape. Brush pasties with beaten egg. Bake for 40-50 mins in a medium oven.
Wedding Roundel
• 1 kg plain flour,
• 5 dag fresh yeast,
• 187 1/2ml milk,
• 1 egg,
• 5 egg yolks,
• 1871/2g sugar,
• 125 g (12 dag) clarified butter.
Cheese filling:
• 30 dag curd cheese,
• 1 egg,
• 2 egg yolks,
• 3 tbs sugar,
• 2 dag raisins,
• 2 tsp semolina,
• thick plum puree
Makes around 2 kg
From the listed ingredients, make a dough. Make a leaven from the yeast using a few spoons of flour, small amount of milk and sugar. Leave for around 10 mins until the leaven rises. Add the other ingredients and knead well. Towards the end of the kneading, add the butter. Leave to rise. Make the cheese filling: Soften the cheese. Beat the yolks with the sugar. Add the cheese, raisins and semolina and mix thoroughly in a bowl. Roll out 2/3 of the dough into a square with the edges overlapping the tin. Spread the plum puree onto the dough. Cover with the remaining third of the dough. Press dough edges. Cover with the cheese filling. Smooth the surface and brush with beaten egg. Place in a heated oven. Bake at 180C for around 50 mins.
Cebularz (Onion Tarts)
Ingredients for about 15 tarts
• 1 kg plain wheat flour,
• 5 dag fresh yeast,
• 250ml milk,
• 1 egg,
• 1tbs sugar,
• 83,5ml cooking oil or melted
margarine,
• 1 level tsp of salt for the dough,
• 3 medium-sized onions,
• 2-3tbs of poppy seeds,
• 1 level tsp of salt for the filling,
• 3-4tbs of cooking oil or butter for
frying
Mix the fresh yeast with the sugar and add 2tbs of warm milk. Add 3tbs of flour. Leave this prepared leaven to rise for 15 minutes or so. (Cover with alinen cloth.) Once the leaven has risen, add the flour, egg and milk. Mix well. Add the salt. Knead until the consistency of the dough is even. Continue to knead until small air bubbles appear in the dough. Add the oil or melted margarine and mix well. Leave the dough for 15minutes to rise. In the meantime, prepare the baking tins and peel and chop the onions, add salt and fry lightly till golden. Add the poppy seeds and mix. Divide the risen dough into three pieces. Roll out each piece to a thickness of about 1 cm.. Using the rim of a large glass, press out circles of dough and stretch these gently to the required size (for the tart bases) and place in the baking tray. Put the onion and poppy seed mixture on top of the dough rounds. Place the tray in a well-heated oven and bake for 15-20 mins until golden.
Pierogi
Ingredients for approx. 10 portions:
Pastry:
• kg flour, about 500ml water,
• 0.5tsp salt, 1 egg
Stuffing:
With buckwheat and cheese:
• 500g buckwheat,
• 0.5kg cheese (curd),
• salt, sugar, dried mint
With potatoes
• 1kg potatoes, 2 eggs,
• 1 onion
• 2-3tbs of wheat flour or semolina,
• salt, pepper, 1tbs oil
With lentils and meat
• 250g lentils, 250g minced meat,
• 2 onions, pepper, salt, 1tbs oil
Pastry: Add all the ingredients to form a soft dough. Roll out the pastry to a thickness of a few millimetres. Using the rim of a glass, cut out rounds onto which thevarious stuffings can be placed.
Stuffing 1 Sift the buckwheat for impurities. Add to salted, boiling water. Boil for a few minutes. Cover the pan with a tight-fitting lid. Wrap the pan with buckwheat in a blanket and allow to steam. Remove buckwheat and allow to cool. Add other ingredients and mix well. Season to taste. Fill the pierogi. These are served hot with sour cream or butter or skwarki (types of fried “lardons” made with fat only). They can also be served fried to a golden colour.
Stuffing 2 Wash, peel and grate the potatoes on a medium grater. Squeeze out the potato water, add the eggs, seasoning, and the onion – previously chopped finely and fried to a golden colour. Thicken the stuffing with flour or semolina. Fill the pierogi. These can also be served fried.
Stuffing 3 Boil the lentils until soft (as with peas or beans). After they have cooled, put through a mincer and add the minced meat, a little salt and pepper as well as fried onion. Mix well. Fill the pierogi and boil. Serve with fried lardons.
Pierożki w tartej polepie from Łęczna
• 3kg potatoes,
• 3 tbs of wheat flour,
• 3 tbs potato flour,
• 1 egg,
• 250 gms groats,
• 500ml milk,
• salt, sugar,
• breadcrumbs, butter for frying
Boil half the potatoes, mash and allow to cool. Grate the rest of the potatoes and squeeze excess water out. Mix together the mashed and grated potatoes, egg, both types of flour and knead into a dough. Boil the groats in the milk. Add salt and sugar. Roll out the pastry and fill with stuffing to form small balls or long pasty-shapes. Boil in salted water with a small amount of oil to prevent pastry sticking together. These may be served immediately or covered in breadcrumbs and fried in butter.
"Dziady" pancakes
• 1 baked beet,
• 1 egg,
• ½ tsp of baking soda,
• ½ tsp of baking powder,
• 250ml yoghurt,
• flour,
• salt
Grate the baked or boiled beet or dice finely. Add the egg, powders and yoghurt (it can be sour cream). Add sufficient flour to make a soft dough. Roll out to a thickness of 1 cm. And cut in diamond shapes. Bake in a medium oven until golden in colour.
"Psiocha" from Lemieszko
• 2kg potatoes,
• 25 dag wheat flour,
• 1 onion,
• 10 dag pork fat
Boil the peeled potatoes in salted water. Leaving the water in the pan, sprinkle the flour into the potatoes, cover the pan and allow the mixture to steam for 5 mins . Once the contents no longer have an uncooked aroma, spoon out onto plates in small mounds. Add “lardons” or onions, fried to a golden colour. If the flour is browned first, the lemieszka takes on a different colour and taste. That is also served with “lardons” or onions. Both the white and brown lemieszka can be served the following day, cut into pieces or sliced and then fried until golden. No “lardons” or onions are then served. Both types of lemieszka are best served with natural yoghurt.
Pyzy stuffed with cheese Meatless dish
Serves 4
Pastry:
• 0.5 boiled potatoes,
• 3 tbs potato flour,
• 2 tbs wheat flour,
• 1 egg,
• salt
Stuffing:
• 15 dag curd cheese (half-fat or
full-fat),
• 1 egg,
• vanilla-flavoured sugar
Prepare the stuffing: Soften the cheese. Add egg and vanilla sugar. Mix to a smooth consistency. Prepare the pastry: Puree the boiled and cooled potatoes. Add remaining ingredients. Mix to a smooth consistency. Form a long tube shape of approx. 4cms. Diameter from the pastry. Slice this into about 20 pieces. Place stuffing in the centre of each piece and make a ball shape. Place these into a pan of boiling, salted water and boil until the pastry balls float to the top. Serve hot with melted butter or cream.
Prażucha
Serves 4
• 30 dag wheat flour,
• 20 dag. Pork fat,
• 0.5l of water,
• salt
Dry-fry the flour gently till it reaches a pale golden colour. After it cools, sieve the flour. Melt the pork fat. Stirring constantly, slowly pour the flour into the water. After the mixture obtains a custard-like consistency, serve onto plates. Add the hot, melted pork fat.
"Przednówki" Blinis
Serves about 5
• 1 kg potatoes,
• 1 egg,
• 500g wheat flour,
• 5 dag fresh yeast,
• 125ml milk,
• 1 tsp sugar,
• salt, pepper,
• about 0.5l oil for frying
Method: Peel the potatoes and grate finely. Mix the yeast with the warmed milk then add sugar, a tsp of flour and leave to rise. Add the egg and flour to the potatoes and finally the leaven. Season to taste. Allow to rise. Heat the oil in a frying pan and fry the blinis on both sides until they are golden-brown.
