Broccoli and Cheese Pierogi

Pierogi are joyful little dumplings eaten widely across Eastern Europe which can be stuffed with sweet or savoury delights. Boiled first to fluff them up then fried to crisp up the bottoms and add a little crunch, whenever they're on a menu I have to order them!

I was therefore delighted when I saw an easy recipe for them from Jamie Oliver and I quickly gave them a go! These are stuffed with the comforting combination of broccoli, cheese and soured cream making them not only delicious but very cost effective too. Great for lunch or dinner, you simply must try these out at home...

Broccoli and Cheese Pierogi

Serves 2

oil

100g self-raising flour, plus extra for dusting

1 large egg

1 head of broccoli (approx. 375g)

25g Cheddar cheese

1 tbsp soured cream

2 garlic cloves, finely sliced

400g tin cherry tomatoes

sea salt and freshly ground black pepper

Mix the flour, egg and a pinch of salt until you have a smooth dough, you may need to add a small splash of water to bring it together. Knead on a flour-dusted surface for 2 minutes, then wrap in cling film and pop in the fridge.

Trim the tough end off the broccoli stalk. Remove the florets, halving any larger ones, and chop the remaining stalk into small cubes. Put one third of the florets aside then cook the rest with the chopped stalk in a pan of salted, boiling water for 8 minutes. Drain and mash well then finely grate in the cheese and stir in the soured cream. Season to perfection then set aside to cool.

Divide the dough into eight, then roll out each piece into a 14cm circle, dusting with flour as you go. Divide up the filling on one side of each circle. Light brush the exposed pastry with water, then fold it over the filling. Twist or crimp along the edge to seal - make sure you press right down so there's no gaps.

Put a large non-stick frying pan over a medium heat with a good drizzle of oil. Add the pierogi to the pan, carefully then pout in 1cm of boiling water and cover. Cook with the lid on for 4 minutes then oncover and continue to cook until the water has evaporated and the bases are golden.

Meanwhile, heat a teaspoon of oil and the garlic in a small saucepan. Stir until lightly golden then pour in the tinned tomatoes and simmer for 2 minutes. Add the remaining broccoli florets and continue to cook for a couple more minutes then season to taste.

To serve, divide the pierogi between plates then spoon over the tomato and broccoli sauce.