Cheesy Caramelised Onion and Roasted Sweet Potato Pierogi

Sweet Potato Filling:

30ml (2 Tbsp) butter
15ml (1 Tbsp) olive oil
1 large onion, peeled and sliced
2 garlic cloves, grated
1 large orange sweet potato, peeled
120g white cheddar, grated
Chives, chopped
Salt and pepper, to taste

Dough:

560ml (2 ¼ cups) flour
5ml (1 tsp) salt
15ml (1 Tbsp) butter, melted
250ml (1 cup) double thick plain yoghurt
1 large egg + 1 egg yolk
15ml (1 Tbsp) olive oil
1 egg yolk, for brushing

• 45ml (3 Tbsp) butter, for frying
• Sour cream, to serve
• Spring onions, to serve
• Salt and pepper, to taste

Sweet Potato Filling:

• Pre-heat the oven to 180°C.
• Heat a pan with the butter and olive oil to a medium heat.
• Sauté the onions until soft and translucent.
• Add the garlic cloves and sugar and fry for another 5 minutes until caramelised. Set aside until needed.
• Cut the sweet potato into 1cm cubes, place on a baking tray and season with salt and pepper, to taste.
• Drizzle with olive oil and roast in the oven for about 30 minutes, or until cooked and slightly golden.
• Combine the caramelised onions, roasted sweet potato, cheddar cheese and chives. Season to taste and set aside until needed.

• Combine all ingredients and knead dough for about 5 minutes.
• Cover with cling film and allow to rest in the fridge for about 30 minutes until needed.
• Cover your work surface with some extra flour and roll out the dough into a 3mm disc.
• Use a scalloped round cookie cutter of about 10-12cm and cut rounds out of the disc.
• Place the filling on half of the rounds and brush the edges with some of the extra egg yolk and gently fold over the dough to cover the filling and seal the pierogi.
• Allow to chill and set in the fridge for about an hour or in the freezer for about 30 minutes.
• Bring a salted pot of water to a boil, cook the pierogi in batches for about 3-5 minutes. Once they float, they are cooked. Drain on kitchen towel.

To serve:

• Heat a heavy-bottomed pan to a medium heat and add the butter allow to brown slightly.
• Fry the pierogi in batches to brown and become crispy.
• Serve the crispy pierogi with sour cream, chives and spring onion.