Wales may boast one of the greatest mushroom climates in Europe, but when it comes to edible fungi there is nothing we can teach the Poles and these delicious little pasta parcels are a wonderful way of warming up in mid-winter.
50g Dried porcini
2 Garlic cloves
100g Soft goats cheese
1 bunch Flat-leaf parsley
Mix the dough ingredients into a firm ball and put to one side. Meanwhile pour boiling water over the porcini in a small bowl and soak for a few minutes. Drain, reserving the liquid and chop the porcini, onion, garlic and mushrooms in a food processor until they are a fine paste. Fry this mix in the butter for a few minutes, then add the soaking liquid and cheese until the mixture is almost dry. Stir in the finely chopped parsley and season with salt and pepper. Put on one side to cool.
Meanwhile, roll out the dough until about 3mm thick and cut into 10 cm discs with a cookie cutter or upturned glass. Put a small dollop of mushroom mix on each circle and fold it over, pinching the edges to make little pasta parcels.
Cook by dropping small batches into salted boiling water for a minute or so. They are cooked when they float to the surface. Eat immediately, garnished with soured cream or Greek yoghurt and chopped parsley. Alternatively, they are just as good the next day, lightly fried in butter.