Perek Stuffed with Savory Filling

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 28g (Sugar: 1g)
• Protein: 18g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground beef and pork over medium heat until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent.
4. 4.
   Stir in the paprika, dried thyme, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Cut out circles or ovals, approximately 4 inches in diameter.
7. 7.
   Place a spoonful of the cooled filling onto one half of each dough circle. Fold the other half over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
8. 8.
   Transfer the stuffed Perek to the prepared baking sheet. Bake for 25-30 minutes, or until golden brown.
9. 9.
   Remove from the oven and let the Perek cool for a few minutes before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

• Ground beef and pork — Ensure that the meat is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• Paprika — Use a good quality paprika for the best flavor. Smoked paprika can be used for a more intense smoky taste.

Tips & Tricks

• For a vegetarian version, replace the meat with a mixture of cooked mushrooms, onions, and garlic.
• Experiment with different herbs and spices in the filling, such as marjoram or parsley, to add your own twist to the recipe.
• Serve the Perek with a dollop of sour cream or yogurt for added creaminess.
• Leftover Perek can be reheated in the oven or enjoyed cold as a quick snack.
• Freeze unbaked Perek for future use by placing them on a baking sheet in the freezer until firm, then transferring them to a freezer bag.

Serving advice

Serve the Perek as a main course accompanied by a fresh green salad or pickles. It can also be enjoyed as a snack on its own or with a side of sour cream for dipping.

Presentation advice

Arrange the Perek on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. The golden-brown crust and the visible filling will make the dish visually appealing.