Little Meat Pies: Perogen
  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’.