Varenyky

By Pete Houston

Serves: 2 – 4

Makes: 20 – 25

Time: 135 minutes

These are fab and very versatile. Have them boiled or fried, just as they come with soured cream or with accompaniments such as asparagus and prosciutto, crispy bacon or garlic mushrooms.

Ingredients

300g plain flour plus extra for dusting
2 eggs, beaten
½ tsp salt
125ml water
300g maris piper potatoes or left-over mash
90g cheddar cheese, grated or other strongly-flavoured hard cheese
2 spring onions, finely diced
150ml soured cream to serve
1 garlic clove, crushed

Method

To make the dough, combine the flour and salt in a mixing bowl. Lightly beat and add half the eggs, mixing these into the flour. Slowly add the water incorporating it as you go (flour varies so you may need slighly more or less). Mix thoroughly and bring together in a medium-stiff dough. Knead for 5 to 10 minutes then cover and set aside to rest for an hour.
Time: 15 minutes.
While the dough is resting, make the filling. Peel the potatoes and boil in salted water until they are mashable. Drain and mash thoroughly - add a little butter and/or milk if you prefer a smoother texture. Mix in the grated cheese and the garlic and leave to cool for 10 minutes or so. Then add the rest of the beaten eggs and the spring onions and combine well.
Time: 45 minutes.
When the dough has rested, prepare a large baking sheet by lining with silicone or parchment and dusting with flour. Lightly dust a work surface and roll out half of the dough thinly (less than 3mm). Cut out 9cm rounds from the dough. Repeat with the remaining half of the dough and finally re-roll and repeat with the offcuts.
Time: 10 minutes.
Take each circle of dough and place about a tablespoon of mash filling in the middle. Brush the edge of the circle with water and fold over the filling to form a bulging semi-circle. Ensure the edges are well pressed together. Place the filled varenyky on the baking sheet while making the others.
Time: 20 minutes.
Bring a large pan of water to the boil. Boil the varenyky in small batches for about 5 minutes or until they float up to the surface. Ensure that they do not stick to the base of the pan. When they float, emove them from the pan with a slotted spoon, allow them to drain well (eg on a wire rack over a plate) and then coat in rapeseed oil to prevent sticking. Keep warm in a low oven while making the rest.
Time: 30 minutes.
Optionally, the finished varenyky can then be fried in butter over a medium heat for around 5 minutes, turning several times (you will also need to do this in batches). Serve warm with soured cream and the garnish of your choice.
Time: 15 minutes.

Rolling the dough out on a large silicone mat helps prevent sticking (and therefore deforming of the circles).

You can of course make a larger number of smaller varenyky but that just takes more time overall.

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