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
Units
Scale
- 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
