Koldunai

Method

Make a dough by mixing flour, egg, salt and water until smooth, then rest for 30 minutes. Finely dice the onion and garlic, then combine with beef mince, pepper and parsley to create the filling. Roll out the dough thinly and cut into 8cm squares, placing a spoonful of filling in the centre of each square and folding into a triangle, then pinching the two ends together to form a distinctive shape. Bring a large pot of salted water to the boil and carefully drop in the koldunai, cooking for 8-10 minutes until they float and continue cooking for another 2 minutes. Melt butter in a frying pan and briefly warm the soured cream, then serve the drained koldunai topped with the buttered soured cream sauce.