Polish Pierogi z Mięsem i Kapustą (meat and sauerkraut pierogi)

How to make it

1. 1

   Mix the plain flour, a little salt, half the melted butter and warm water into a smooth dough. Leave to rest under a tea towel for 10 minutes.

2. 2

   Put the finely chopped onion, grated carrots, sauerkraut and caraway seeds in the air fryer. Cook at 180°C for 6 minutes until the onion has softened and taken on some colour.

3. 3

   In a bowl, mix the cooked vegetable mixture with the minced pork, egg, salt and plenty of freshly ground black pepper.

4. 4

   Roll the dough out thinly on a floured surface and cut out rounds (about 8-10 cm in diameter).

5. 5

   Place a spoonful of the meat filling in the centre of each round, fold over into a half-moon and pinch the edges firmly together.

6. 6

   Brush the pierogi with the rest of the melted butter. Place them in the air fryer and bake at 180°C for about 8-10 minutes until golden and cooked through.