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Perogen for soup

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Perogen for soup – Serve in soup or as a side snack and Shana Tovah to you all🔯🤗.


1 or 2 rolls puff pastry – bought (I used 2 so I could freeze – they freeze very well)
Cooked 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, a tsp crushed garlic, meat spice and literally whatever your taste buds like
Approximately 1 Tbls oil to fry. This must be a dry fry.



Roll pastry out in about 8-12cm diameter circles. Fry onion.
Add mince and I mash till very fine.
When looks light in color (not raw) I add my spices and let simmer about 5-10 mins. Let cool.
I’m the meantime, have all your circles ready, your baking trays lined with parchment paper or nonstick foil 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 a fork.
PS: to make sure it sticks, make a very thin circle of water around the edge of your dough circle on the inside.
Place all together on baking trays and brush with beaten egg.
Bake in the oven on 200C for approximately 10-15 minutes or until golden brown.
Serve in soup or as a side snack and Shana Tovah to you all🔯🤗.

Prepared, tried and tested by Hannah Frank Witt

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