Polish baked pierogi with chicken mince and mushrooms

How to make it

1. 1

   Preheat the oven to 200°C fan.

2. 2

   Finely chop the onion and mushrooms.

3. 3

   Heat butter in a pan. Sauté the onion until soft and golden. Add the mushrooms and fry until all the liquid has evaporated.

4. 4

   Add the chicken mince to the pan and brown until cooked through. Season generously with marjoram, salt and coarsely ground black pepper.

5. 5

   Roll out the puff pastry and cut into 6 large rectangles.

6. 6

   Divide the chicken filling between the pastry pieces, fold over and press the edges firmly with a fork.

7. 7

   Brush the pierogi with beaten egg and bake in the oven for 15-18 minutes until golden brown.

8. 8

   Coarsely grate the carrots and mix with lemon juice, salt and pepper into a fresh carrot slaw.