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Golden Easy Puff Pastry Perogen With Savory Minced Filling
Easy puff pastry perogen filled with savory mince, baked golden and perfect for soup or snacking.
Why You’ll Love and Enjoy Golden Puff Pastry Perogen
They’re easy, cozy, and perfect for stretching soup into a proper meal without extra fuss. You can bake a batch, freeze extras, and thank yourself later.
Savory Minced Beef Wrapped in Golden Puff Pastry
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Easy Puff Pastry Perogen
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 to 30 perogen, depending on size 1x
- Category: Side Dish
- Method: Easy
- Cuisine: South African Jewish
Description
Golden Puff Pastry Perogen makes every bowl feel complete. Perfect for batch cooking days as they come together without fuss and freeze well for later.
Ingredients
- 1 to 2 rolls puff pastry, thawed
- 250 to 300 g cooked chicken or extra-lean beef mince, very finely minced
- 1 small onion, very finely chopped or 1 Tbsp dried onion flakes
- 1 Tbsp oil, for dry frying
- 1 tsp crushed garlic
- 1 tsp mixed herbs
- 1/2 tsp Origanum
- 1 tsp meat spice
- Salt and pepper, to taste
- 1 egg, beaten for brushing
Instructions
- Heat 1 Tbsp oil in a pan over medium heat. This is a dry fry, so don’t add extra liquid.
- Add the finely chopped onion or 1 Tbsp dried onion flakes and cook until soft and lightly golden.
- Add the finely minced beef or cooked chicken, breaking it up with a spoon or masher until very fine.
- Once the meat looks light in color and no longer raw, stir in 1 tsp crushed garlic, 1 tsp mixed herbs, 1/2 tsp Origanum, 1 tsp meat spice, plus salt and pepper to taste.
- Let the mixture simmer gently for 5 to 10 minutes so the flavors settle. If it looks dry, add 1 to 2 Tbsp water or stock.
- Remove from heat and let the filling cool completely. This matters, or the pastry will tear and go sticky.
- While the filling cools, roll out the puff pastry and cut into 8 to 12 cm circles. Smaller is fine if you’re using a folding tool.
- Line baking trays with parchment paper so nothing sticks.
- Place 1 tsp filling in the center of each pastry circle. Don’t overfill.
- Fold into a half-moon shape and pinch tightly closed with your fingers or seal with a fork. Make sure the edges are really sealed, or they’ll pop open.
- Place on prepared trays, leaving space between each one.
- Brush each perogen with beaten egg.
- Bake at 200°C for 10 to 15 minutes until puffed and golden brown.
- Cool slightly, then serve in soup or enjoy as a warm side snack.
Notes
Created, prepared, tried, and tested Hannah
These puff pastry perogen bake up crisp on the outside with a tender, savory center that slips perfectly into soup. Simple ingredients, cozy results, and easy to batch cook.
Golden Puff Pastry Perogen is a satisfying, practical, and easy-to-use ingredient that enhances everyday cooking. With flaky pastry, savory filling, and freezer-friendly convenience, this recipe invites you to bake a batch and enjoy comfort food without complication.
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These sound tasty and bake so not so fatty as frying 🙂
I know Hannah has made them on numerous occasions.
Ooooh, these look delicious! 🙂
As I said, all good treats and wonderful recipes
Yum!
Most delectable and yes yum
🙂
Thanks so much – enjoy
You’re welcome, Esmé.
🌷