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Easy Perogen for Soup at Rosh Hashanah

Perogen plated for Rosh Hashanah

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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

  1. Roll the pastry out in about 8-12cm diameter circles (I have a press to fold my perogies).
  2. Fry onion and add mince, then mash until fine.
  3. When it looks light in color (not raw), add spices and let simmer for about 5-10 mins. Let cool.
  4. In the meantime, have all your circles ready, and your baking trays lined with parchment paper so definitely assured of no sticking and begin.
  5. Sit down as your back will get very tired.
  6. Place a teaspoonful of meat in the middle, fold over in a half-moon shape and pinch tightly closed using your fingers or best, a fork.
  7. Place all together on baking trays and brush with beaten egg.
  8. Bake in an oven at 200C / 400F for approximately 10-15 minutes or until golden brown.
  9. Serve in soup or as a side snack.

Nutrition

Keywords: Rosh Hashanah; Perogen

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