FLEISCH PERISKY ( MEAT BUNS)
Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.
Provided by Shar-on
Categories Yeast Breads
Time 5h12m
Yield 20 dozen
Number Of Ingredients 16
Steps:
- Brown ground beef in a large skillet.
- Melt 1/2 cup margarine in a separate saucepan over medium heat.
- Add 2 T. flour, stirring to incorporate.
- Add dry onion soup mixes and water to make a thick gravy.
- Bring to boil.
- Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
- Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
- In my Bosch mixing bowl mix the warm water, sugar and yeast.
- Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
- Add to yeast mixture, and add about 8 cups of flour.
- Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
- Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
- Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
- Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
- Bake at 400 deg. for 10 - 12 minutes or golden brown.
- Enjoy !
Nutrition Facts : Calories 458, Fat 13, SaturatedFat 5.5, Cholesterol 52.2, Sodium 500.5, Carbohydrate 63.4, Fiber 2.3, Sugar 1.2, Protein 19.7
GLUTEN FREE MEAT PERISKY
Mennonite Meat Buns now made gluten free! Each Sunday our extended family comes over for soup and buns after church. I wanted an simple but good lunch to serve our family where 9 have to eat gluten free (Celiac Disease). I make two large pots of soup and a big batch of these buns - an easy way to feed a crowd!
Provided by All about pies in W
Categories Yeast Breads
Time 4h15m
Yield 75 perisky
Number Of Ingredients 22
Steps:
- In large sauce pan over medium high heat place 1 cup butter. Stir until melted.
- Add ground beef and fry until ground beef is nicely browned.
- Add the caramelized onion and 2 tablespoons rice flour. Stir well.
- Add water and stir over medium heat until thickened.
- Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid.
- Stir in 1 cup fine bread crumbs.
- Remove from heat and let cool.
- For the dough - in small bowl mix warm water, 1 teaspoon sugar and the yeast. Let stand 10 minutes.
- Combine dry ingredients in very large mixing bowl.
- Cut in the butter with your mixer, pastry blender or your fingers until the flour mix looks like small crumbs.
- Mix egg and water together with a fork and add to the dry ingredients, stirring well.
- Knead the dough until it is uniform- it will be slightly sticky, consistency a bit like PlayDoh.
- Form into golf ball sized balls and form with the Birds Hill Enterprises Pocket Pie Press or roll out dough and cut into 4" circles.
- Place 1 heaping teaspoon filling on one side of circle. Fold over and crimp to seal.
- Bake at 400 degrees for 15-20 minutes or until light brown.
- These freeze well and can be heated in microwave or on a baking sheet in oven.
- For the meat filling if you do not have caramelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.
Nutrition Facts : Calories 100.7, Fat 4.6, SaturatedFat 2.5, Cholesterol 23.4, Sodium 192, Carbohydrate 11.3, Fiber 0.7, Sugar 1.4, Protein 3.6
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