Pierogis with Gravlax

Make pierogis with gravlax for easy, warm finger food. Pre-baked and cooled pierogis are perfect for outdoor eating. Wrap them in foil and let them warm up on the grill or by the campfire. All our recipes are sourced from godfisk.no

Photo: Eva Brænd

Preparation Time: 40 min
Difficulty: Medium

Ingredients

Servings

150 g gravlax
1 tbsp fresh dill
1 tbsp chopped parsley, fresh
1 pcs shallot
4 pcs egg
3 tbsp sour cream
4 plate puff pastry

Side Dishes

Salad

Method

Set the oven to 200 °C.
Cut the gravlax into small strips, and finely chop dill, parsley, and shallots.
Boil three of the eggs until hard-boiled, cut into pieces, and mix with gravlax, dill, parsley, shallots, and sour cream.
Thaw the puff pastry and roll out each sheet to double its size.
Cut them in half and dock the pastry well.
Distribute the filling on the puff pastry, then fold the pastry in two.
Beat the last egg, brush the edges of the pastry, and press them firmly together.
Brush the surface with egg.
Bake the pierogis in the middle of the oven until golden and cooked through, about 12 minutes.
Serve freshly baked pierogis with a side salad.

Tip:The pierogis can also be frozen and reheated in the oven.