Sweet pierogi with sour cherries (pierogi z wiśniami)

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For pierogi with beef filling

Step 1
It was a very generous size, covering half the kitchen table, and had beautifully carved raised edges so you could roll out pastry dough without spilling flour onto the floor.

Step 2
To make the pastry for 120 pierogi.

Step 3
Soften the butter in the microwave or by leaving it out of the fridge for a while.

Step 4
Pile the flour onto a large wooden board, then slowly work in the butter with your fingers.

Step 5
Mix in the warm water, little by little, to make an elastic, soft dough.

Step 6
Place it in a bowl and cover with a clean tea or dish towel so it doesn't dry out while you are preparing the filling.

Step 7
Roll out a lump of pastry dough on the wooden board – not too thick or thin – 3mm (1/8 in) is good.

Step 8
Using an inverted tumbler, cut out circles about 8cm (3 ½ in) in diameter and lay them on a floured wooden board, again covering with a tea or dish towel until you are ready to fill them.

Step 9
Preheat the oven to 160C (325F).

Step 10
Fry half the onion, the parsley and carrots in a heavy bottomed oven proof saucepan.

Step 11
Add the water and beef ribs, then put the lid on the pan and bake in the oven for 1 hour.

Step 12
Allow the pan to cool a little before removing the bones and discarding them, taking care to keep all the meat.

Step 13
Soften the bread rolls in some water, squeeze them dry, then stir into the mixture so they soak up the thick gravy.

Step 14
Put the mix through a mincer.

Step 15
Fry the remaining onion in a pan with the butter until it is translucent.

Step 16
Stir in the minced beef mixture and fry for a few minutes.

Step 17
Season with salt and pepper.

Step 18
Take the prepared circles of pastry dough and place a teaspoon of filling on each.

Step 19
Fold them in half and carefully close them, crimping the pastry together with your fingers so you end up with little semi-circles.

Step 20
Put the pierogi into a big pot of boiling water with half a teaspoon of salt.

Step 21
The moment they float to the top (which will not take more than a minute) take them out carefully with a slotted spoon to allow them to drain.

Step 22
If desired, fry for a couple of minutes in a little butter till they are brown and crisp.

Step 23
Soften the butter in the microwave or by leaving it out of the fridge for a while.

Step 24
Pile the flour onto a large wooden board, then slowly work in the butter with your hands.

Step 25
Add the warm water, little by little, to make a soft, elastic dough.

Step 26
Place it in a bowl and cover with a clean tea or dish towel so it doesn't dry out while you are preparing the filling.

Step 27
Roll out the pastry on the wooden board – about 3mm (1/8 in) is good.

Step 28
Cut out circles roughly 8cm (3 in) in diameter using an inverted tumbler and lay them on a floured wooden board.

Step 29
To make the cherry filling:

Step 30
Wash and stone the cherries before chopping and mashing them together with a little sugar.

Step 31
Place a teaspoon of the sour-cherry filling on each circle of pastry, fold it in half and carefully close it, crimping the pastry together at the edges with your fingers.

Step 32
Throw the pierogi into a big pot of boiling water.

Step 33
Cook for a couple of minutes then take them out and allow to drain.

Step 34
Serve with whipped cream and caster (superfine) sugar.

Step 35
Buy a copy for £20 from the Guardian bookshop.