Beef pierogi

Filling

• 100 g onion, cut into quarters
• 20 g grapeseed oil
• 320 - 350 g beef, cooked and cut into pieces (see Tips)
• 40 - 50 g carrot, cooked and cut into pieces (see Tips)
• ½ tsp sea salt
• ½ tsp ground black pepper
• ¼ - ½ tsp dried marjoram, to taste

Pierogi

• 250 g water, plus extra to cook
• 1 egg
• 20 g grapeseed oil
• 560 g plain flour, plus extra to dust
• 1 pinch sea salt, plus extra to cook