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.