Savoury Pies With Jarlsberg Cheese And Ham (Norwegian Pierogi)
These delicious ham and cheese pies are a savory treat with a perfectly crispy crust and a flavorful filling. The dough is made with a starter mixture to give it the right texture, while the filling is a delightful blend of smoked ham, Jarlsberg cheese, parsley, and caraway seeds. Baked to golden perfection, these pies are sure to be a hit at any gathering or as a tasty snack for yourself.
— Constant Cookbook
Ingredients
- 150ml/5fl oz lukewarm water
- 1 tsp sugar
- 7g/¼oz sachet fast-action dried yeast
- 450g/1lb plain flour
- 170ml/6fl oz milk
- 2 tsp salt
- 35g/1¼oz butter
- 1 free-range egg
- 1 tbsp oil
- 1 egg, beaten, for glazing and sealing
- 2 tbsp olive oil
- 1 onion
- 2 garlic
- 200g/7 oz boiled, smoked ham
- 100g/3½ oz Jarlsberg cheese
- 1 tbsp finely chopped parsley
- 1 tsp caraway seeds
- flaked sea salt
- freshly ground black pepper
Instructions
- First make your starter mixture for the dough. Pour the lukewarm water into a bowl, add the sugar and yeast, then stir in 100g/3½oz of the flour. Mix well and leave the mixture to rise for 2â3 hours.
- Add the milk, salt, the rest of the flour, and the butter and egg then knead the mixture into a relatively firm dough. Leave it to rise for 2 hours.
- Meanwhile, make the filling. Heat the olive oil in a frying pan, add the onion and cook gently for about five minutes until translucent. Add the garlic and continue to cook for another two minutes. Stir in the ham, cheese, parsley and caraway seeds, then season to taste and set aside to cool.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the dough thinly on a floured surface and cut out 12 small circles. Use a glass if you donât have a pastry cutter. Place a spoonful of filling on to one half of a pastry circle, then brush the edges with the beaten egg, and fold the pastry over to enclose the filling. Squeeze the edges together and brush again with the beaten egg. Fill the rest of the circles in the same way.
- Place the pies on a greased baking tray and bake them for 12â15 minutes until golden.
Cook Time
30M
Yield
Makes 12
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