Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
100g self-raising flour
1 x 300g tin of peeled new potatoes
60g Cheddar cheese
1 bunch of chives (20g)
½ a head of broccoli (160g)
160g rainbow chard
175g soured cream
4 olives, stone in
30g shelled walnut halves
½ a bunch of dill (10g)
Method
- Boil the kettle. Mix the flour, a small pinch of sea salt and 50ml of the tinned potato water until you have a dough, then knead for a couple of minutes, or until smooth. Divide into 4, roll into balls, cover, and set aside for a moment.
- Drain the potatoes, place in a bowl, grate in the cheese, finely chop and add most of the chives, then scrunch well and season to perfection. Working quickly, on a clean floured surface, roll out the dough balls into rounds just under ½cm thick. Divide the potato filling between them, lightly brush the exposed dough with water, then bring the edges up and over the filling, pressing to seal.
- Put a large deep pan on a medium-high heat and half fill with boiling salted water. Chop the broccoli into small florets, discarding the stalk, place in a colander, and tear in the chard. Lower the pierogi into the water, sit the colander on top, cover, and cook for 6 minutes, or until everything is cooked through.
- Meanwhile, mix most of the remaining chives with the soured cream, season to perfection and divide between plates. Move the steamed greens to your board, tear over the olives, discarding the stones, add the walnuts and most of the dill, then finely chop, mixing as you go. Toss with 1 teaspoon of red wine vinegar and 1 tablespoon of extra virgin olive oil, season to perfection and divide up.
- Lift out the pierogi and sit them on top of the veg, sprinkle over the reserved dill, and finish with a drizzle of extra virgin olive oil, if you like.
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