Kreplach & Shoofly Pie Fusion

local_grocery_store Ingredients

• 500g Ground beef, minced
• 1 large Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Olive oil, none
• 1 Egg, beaten (for pastry sealing)
• 2 cups Flour, none
• 150g Butter, cold, cubed
• 1/2 cup Water, cold (as needed for dough)
• 1 cup Molasses, none
• 1/2 cup Brown sugar, packed
• 1 tsp Baking soda, none
• 1/4 cup Hot water, none
• to serve Whipped cream, whipped
• for garnish Fresh mint, chopped

restaurant_menu Method

1. 1.Prepare the kreplach dough by mixing flour and butter in a bowl until crumbly. Gradually add cold water to form a dough. Chill for 30 minutes.
2. 2.Sauté onion and garlic in olive oil until translucent. Add ground beef, cook until browned. Set aside to cool.
3. 3.Roll out dough, cut into circles, place beef mixture in the center, fold over, and seal with beaten egg.
4. 4.Boil kreplach in salted water until they float to the top, then drain.
5. 5.For the shoofly pie, dissolve baking soda in hot water, mix with molasses and brown sugar. Pour into a prepared pastry shell.
6. 6.Bake pie at 375°F for 35 minutes. Let cool.
7. 7.Serve kreplach with a slice of shoofly pie, topped with whipped cream and garnished with fresh mint.

lightbulb_outline Tips

• chevron_rightEnsure the kreplach are sealed well to prevent them from opening while boiling.
• chevron_rightPie is best served at room temperature or slightly warmed.