Delicious in the soup or on the side.
meat pies soup perogen

Since it is soup season, we’d like to introduce you (well, the uninitiated) to perogen.

Perogen are the cutest little meat pies that many of our South African friends enjoy IN their chicken soup. We love them in and out of the soup (no judgement here).  Best thing is you can make a batch and freeze for a rainy day and then all you need to do it bake them straight from the freezer to enjoy with your soup or on their own, with a little ketchup on the side. 

This recipe was first published in our very first book, Monday Morning Cooking Club – the food, the stories, the sisterhood.  It is a recipe from the kitchen of Cathy Miwidsky’s and her grandmother, Sadie.

I love making (my other grandmother) Cela’s chicken soup and Sadie’s perogen on Rosh Hashanah, so when our children eat it, they have something from each great-grandmother.

If you would like to make a batch of chicken soup to enjoy with your perogen, our chicken soup recipe is here

If you would like to make your own pastry, try the rough puff from Safta Fela’s Borekas in It’s Always About the Food. on p. 43. To make it parev (dairy free if you keep kosher), use nuttelex margarine in place of butter.

 

meat pies soup perogen
Little Meat Pies: Perogen
Votes: 1
Rating: 5
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Rate this recipe!
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Servings
80 perogen
Servings
80 perogen
meat pies soup perogen
Little Meat Pies: Perogen
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
80 perogen
Servings
80 perogen
Ingredients
Servings: perogen
Units:
Instructions
  1. Heat the oil in a large heavy-based saucepan. Cook the onions until soft and glassy, then add the garlic, rosemary and salt.
  2. Continue to stir over a low heat until fragrant and soft.
  3. Add the mince and brown well, then add all other ingredients (except the pastry) and cook for a further 5 minutes, stirring from time to time.
  4. Using a stick blender, blend the meat in the saucepan to create an even consistency.
  5. Allow it to cook for a further 10 minutes, or until most of the liquid has evaporated.
  6. Remove from the heat and cool to room temperature.
  7. Preheat the oven to 180°C. Line a baking tray or baking sheet with baking paper.
  8. If using block puff pastry, roll it out on a well-floured bench to a 3 mm thickness (or place the pastry sheets on the bench).
  9. Using a cookie cutter or small glass (7–8 cm diameter), cut out circles from the pastry.
  10. Place one teaspoon of meat onto one half of each circle and fold the other side over to create a small half-moon shape. Using a fork, press down around the edges to seal.
  11. Place the perogen on the prepared tray and bake for 20–30 minutes until crisp and golden.
  12. Serve as an accompaniment to chicken soup or on their own as a tiny ‘meat pie’.

 

 

 

 

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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​#tart #lemontart  #foodphotography #sweet #dessert #desserts #winterdessert  #bakingathome #comfortfood #comfortfoodeats #feedfeed #forkyeah #comfortfoods #f52grams #​ #mondaymorningcookingclub #winterwarmers #alanbensonphoto #mmccrecipe #lifeandthyme #bakingwithlove #f52community #thebakefeed
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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