Broccoli & cheese pierogi

Name: Broccoli & cheese pierogi
Total time: 50 min
Yield: 2
Cuisine: polish
Ingredients: 100 g self-raising flour plus extra for dusting; 1 large free-range egg; 1 head of broccoli (375g); 25 g Cheddar cheese; ½ a bunch of chives (10g); 1 tablespoon soured cream; 2 cloves of garlic; olive oil; 1 x 400 g tin of quality cherry tomatoes

Super-quick sweet cherry tomato & garlic sauce with chives

Vegetarianv

“Inspired by the iconic Polish pierogi, this is my version of the pillowy dumplings, filled with a delicious mixture of broccoli, Cheddar and chives, and paired with a beautiful sweet tomato sauce. This is a really fun dish and a brilliant way to hero the humble broccoli. ”

Serves 2

Cooks In50 minutes

DifficultyNot too tricky

7 Ways Dinner for two Tomato Healthy dinner ideas Healthy lunch ideas Healthy meals

Nutrition per serving

Calories 402 20%
Fat 14.7g 21%
Saturates 5.5g 28%
Sugars 9.5g 11%
Salt 1.5g 25%
Protein 22.2g 44%
Carbs 48.4g 19%
Fibre 8.1g -

Of an adult's reference intake

7 Ways

By Jamie Oliver

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Ingredients

100 g self-raising flour , plus extra for dusting
1 large free-range egg
1 head of broccoli , (375g)
25 g Cheddar cheese
½ a bunch of chives , (10g)
1 tablespoon soured cream
2 cloves of garlic
olive oil
1 x 400 g tin of quality cherry tomatoes

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7 Ways

By Jamie Oliver

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Method

Mix the flour, egg and a pinch of sea salt until you have a smooth dough, adding a splash of water, if needed. Knead on a flour-dusted surface for 2 minutes, then cover and pop into the fridge. Trim the tough end off the broccoli stalk. Remove the florets, halving any larger ones, and chop the remaining stalk into 2cm chunks. Put one third of the florets aside, then cook the rest with the chopped stalk in a pan of boiling water for 8 minutes. Drain and mash well, then finely grate in the cheese, finely chop the chives and add half, stir in the soured cream, season to perfection and leave to cool. Peel and finely slice the garlic. 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. Lightly brush the exposed pastry with water, then fold it over the filling, twisting along the edge to seal, like in the picture.

Put a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil, the pierogi and the reserved broccoli florets. Pour in 1cm of boiling kettle water, cover and boil for 4 minutes. Uncover and fry the pierogi and broccoli on one side only for 4 minutes, or until the water has evaporated and the bases are golden. Meanwhile, put 1 teaspoon of oil and the garlic into the pan you used to boil your broccoli, stir until lightly golden, then pour in the tomatoes, simmer for 2 minutes and season to perfection. Serve it all together, sprinkled with the remaining chives.