Spanish-style Pierogi

Ingredients

While the original Polish Pierogi are typically filled with ingredients like potatoes, cheese, and sauerkraut, our Spanish-style Pierogi take inspiration from the rich flavors of Spain. We have replaced the traditional fillings with a combination of chorizo, Manchego cheese, and roasted red peppers, giving these Pierogi a delicious Spanish twist. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 cup (100g) chorizo, finely chopped 1/2 cup (100g) chorizo, finely chopped
• 1/2 cup (75g) roasted red peppers, diced 1/2 cup (75g) roasted red peppers, diced
• 1 cup (100g) grated Manchego cheese 1 cup (100g) grated Manchego cheese
• 1/4 cup (60g) sour cream 1/4 cup (60g) sour cream
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 24g (12g saturated)
• Carbohydrates: 38g (2g sugars)
• Protein: 14g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a skillet, cook the chorizo over medium heat until crispy. Remove from heat and let it cool.
4. 4.
   In a bowl, mix the cooked chorizo, roasted red peppers, grated Manchego cheese, and sour cream until well combined.
5. 5.
   Roll out the dough on a floured surface until it's about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges together to seal.
7. 7.
   Bring a large pot of salted water to a boil. Cook the Pierogi in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
8. 8.
   In a separate skillet, melt the butter over medium heat until it starts to brown slightly. Add the cooked Pierogi and sauté for 2-3 minutes on each side, until golden brown.
9. 9.
   Serve the Spanish-style Pierogi hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Make sure to use a good-quality chorizo for the best flavor. If you prefer a milder taste, you can use a sweet or smoked paprika sausage instead.
• Manchego cheese — Opt for aged Manchego cheese for a stronger flavor. If you can't find Manchego, you can substitute it with another Spanish cheese like Queso de Cabra or Mahón.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you want a crispier texture, you can pan-fry the Pierogi in a little olive oil instead of boiling them.
• Serve the Pierogi with a dollop of sour cream and a sprinkle of smoked paprika for an extra Spanish touch.

Serving advice

Spanish-style Pierogi are best served hot, straight from the skillet. Arrange them on a platter and garnish with fresh parsley for a pop of color. Serve with a side of sour cream for dipping, if desired.

Presentation advice

For an elegant presentation, arrange the Spanish-style Pierogi in a circular pattern on a large serving plate. Drizzle the browned butter from the skillet over the Pierogi and sprinkle with fresh parsley. Serve with a side of roasted red peppers for added color and flavor.