Ingredients

quantity		ingredient		step
400 g		flour		1
10 g		yeast		1
270 ml		water		1
5 g		salt		1
500 g		Beef mince		2
100 g		onion		2
15 g		ginger		2
200 g		potatoes		2
20 g		curry powder		2
5 g		garam masala		2
10 g		salt		2
50 ml		beef or chicken stock		2
		vegetable oil		2
1		egg		3

Preparation

1. Prepare the dough and let it rise for a while, then knead again, roll out fairly thinly, let rest again.

2. Fry the onion in the oil over moderate heat until soft and slightly brown. Add the beef mince, the ginger and the potatoes, keep frying for another five to ten minutes, then add the curry powder mixture. Mix well. Add the stock and the salt, simmer for about 20 minutes or until the potatoes are cooked. Check the seasoning. Let cool down a bit.

3. Pre-heat the oven at 200°C (fan mode). Spread the filling evenly over the dough, leaving about 5 cm of edge on one side, then roll into a loose roll, place on a baking tray which you have sprinkled abundantly with flour or covered with baking paper. Brush the edge with egg white, then gently fold over. Mix the egg yolk with a bit of water and brush the mixture all over the surface of the pierogi. Bake for about 45 minutes or until golden.

Cut into slices and serve immediately.