Name: Easy Perogen for Soup at Rosh Hashanah
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Ingredients: 1 or 2 rolls puff pastry – bought (I used 2 so I could freeze – they freeze very well); Cooked chicken or other meat (I used extra lean beef mince very finely minced); Very finely chopped onion or dried onion flakes; Salt, pepper, and then I started adding; Mixed herbs; Origanum; 1 tsp crushed garlic; Meat spice and literally whatever your taste buds like; Approximately 1 tbsp oil to fry as this must be a dry fry

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Recipe for Easy Perogen for Soup at Rosh Hashanah

Serve in soup or as a side snack and Shana Tovah to you all my good friends. May you have a good and sweet year.

This is an interesting read should you wish to learn more about the Legends of Perogen

Rosh Hashanah is the Jewish New Year. It is the anniversary of the creation of Adam and Eve, and a day of judgment and coronation of G‑d as king.

Perogens on baking tray — Easy Perogens for Soup at Rosh Hashanah

Prepared, tried, and tested Hannah Frank Witt

More Rosh Hashanah dishes

Easy Perogen for Soup at Rosh Hashanah

Author: EsmeSalon.com
Prep Time: 1 hours
Bake Time : 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 24 (per roll) 1x
Diet: KosherDiet

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Description

Easy Perogen for Soup at Rosh Hashanah. Serve in soup or as a side snack and Shana Tovah to you all my good friends. May you have a good and sweet year.

Ingredients

Scale

1 or 2 rolls puff pastry – bought (I used 2 so I could freeze – they freeze very well)
Cooked chicken or other meat (I used extra lean beef mince very finely minced)
Very finely chopped onion or dried onion flakes
Salt, pepper, and then I started adding
Mixed herbs
Origanum
1 tsp crushed garlic
Meat spice and literally whatever your taste buds like
Approximately 1 tbsp oil to fry as this must be a dry fry

Instructions

Roll the pastry out in about 8-12cm diameter circles (I have a press to fold my perogies).

Fry onion and add mince, then mash until fine.

When it looks light in color (not raw), add spices and let simmer about 5-10 mins. Let cool.

In the meantime, have all your circles ready, your baking trays lined with parchment paper so definitely assured for no sticking and begin.

Sit down as your back will get very tired.

Place a teaspoonful of meat in the middle and fold over in a half-moon shape and pinch tightly closed using your fingers or best, a fork.

Place all together on baking trays and brush with beaten egg.

Bake in an oven at 200C / 400F for approximately 10-15 minutes or until golden brown.

Serve in soup or as a side snack.

Nutrition

Serving Size: 1
Calories: 87
Sugar: 0
Sodium: 70
Fat: 4
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 7
Fiber: 1
Protein: 4
Cholesterol: 12

Keywords: Rosh Hashanah; Perogen

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