Lamb and wild mushroom pierogi with damson chilli jam

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4

By Andi Oliver

For the lamb belly filling

  • glug rapeseed oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 garlic cloves, puréed
  • 500g–1kg/1lb 2oz-2lb 4oz bone-in lamb belly
  • 580ml/1 pint lamb stock
  • 2 bay leaves
  • 10g/⅓oz mace
  • 2 black cardamom pods
  • 10g/⅓oz thyme leaves
  • 1 tsp brown sugar
  • 200g/7oz cooked diced potatoes

For the pierogi dough

  • 300g/10½oz plain flour, plus extra for rolling out
  • ½ tsp salt
  • 2 tbsp soured cream
  • 1 free-range egg yolk

For the damson chilli jam

  • 500g/1lb 2oz damsons, washed and stones removed
  • 75g/2¾oz light brown sugar
  • 1 long red chillies, finely chopped
  • 1 dried ancho chilli, soaked and finely chopped
  • 1 stick cinnamon

For the topping

  • 50g/1¾oz butter
  • 1 banana shallot, finely chopped
  • 150g/5½oz mixed wild mushrooms
  • 50g/1¾oz cobnuts, chopped
Print Friendly, PDF & Email
Top