Potato & mushroom pierogi

MAKES 14 PREP 1 hr COOK 30 mins EASY w

For the dough

225g plain flour, plus extra for dusting 3 tbsp Violife VIOBLOCK, melted

For the filling

250g potatoes, peeled and cut into cubes 3 tbsp Violife VIOBLOCK

3 onions, finely chopped

200g mushrooms, sliced

100g Violife Epic Mature Cheddar

Flavour Grated

2 tbsp Violife Creamy Original chilli flakes, chopped chives and a handful of baby spinach leaves, to serve

Mix the flour and 1 tsp salt together in a bowl, then pour in the melted VIOBLOCK and stir well to combine. When a dough forms, transfer to a lightly floured surface and knead until smooth. Cover and leave to prove for 30 mins.

Boil the potatoes in lightly salted water for around 20 mins until soft. Add the VIOBLOCK to a frying pan set over a medium-high heat, add the onions and mushrooms, and fry for 8 mins. Season well and cook for a further 12 mins, stirring occasionally until golden brown. Set half of the onion and mushroom mixture aside and tip the rest into a bowl. Drain the potatoes, then add to the bowl, along with the grated Violife Epic Mature Cheddar Flavour and Violife Creamy Original. Season well and mix with a fork.

Cut the dough in half, leaving the other half covered while you work so it doesn’t go dry. Roll out on a floured surface and use a circular cookie cutter to make around 15 circles. Fill each one with

1 tsp of the potato mixture, then use a brush dampened with some water to wet the edges. Fold the dough in half to enclose the filling. Crimp the edges using a fork. Repeat until all the dough and filling has been used up.

Bring a large saucepan of water to a light simmer and lower five pierogi into the water using a slotted spoon. Allow to cook for around 5-10 mins, until they rise to the surface. Serve in bowls with VIOBLOCK sauce, scatter with the chilli flakes, chives and spinach leaves.