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 for about 5-10 mins. Let cool.
- In the meantime, have all your circles ready, and your baking trays lined with parchment paper so definitely assured of no sticking and begin.
- Sit down as your back will get very tired.
- 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.
- 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