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Fleisch Perisky ( Meat Buns)
RECIPE BY: Shar-on
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.
Posted on: Dec 30, 2003
Ingredients
Bun Dough
- 1 cup warm water
- 4 teaspoons granulated sugar
- 3 tablespoons fast rising yeast
- 1/2 cup melted margarine
- 1/2 cup melted lard
- 1 tablespoon salt
- 5 cups warm milk
- 1 egg
- 12 cups all-purpose flour (or more)
Meat Filling
- 2 lbs lean ground beef
- 1/2 cup margarine
- 2 tablespoons all-purpose flour
- 2 cups water
- 2 envelopes Lipton Onion Soup Mix
- 1/2 package no-name onion soup mix
- 1-2 cup fine dry breadcrumb
Directions
1
Brown ground beef in a large skillet.2
Melt 1/2 cup margarine in a separate saucepan over medium heat.3
Add 2 T. flour, stirring to incorporate.4
Add dry onion soup mixes and water to make a thick gravy.5
Bring to boil.6
Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),7
Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.8
In my Bosch mixing bowl mix the warm water, sugar and yeast.9
Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.10
Add to yeast mixture, and add about 8 cups of flour.11
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.12
Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.13
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.14
Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.15
Bake at 400 deg. for 10 - 12 minutes or golden brown.16
Enjoy !
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Featured Reviews for This Recipe
From: Pilates Gal
On Feb 6, 2006
Ok, yes they are lots of work but they are great for parties. Served it for Super Bowl and everyone loved them. Super easy after they are done, just keep warm and enjoy. I did find the meat a bit salty so might make my own onion soup mix and cut back on the salt but that was on the day I made them. I then froze them and waited for Super Sunday, thawed and enjoyed. That did help with the saltiness. I will make these again.
From: * Pamela *
On Nov 14, 2005
I came across this recipe while searching for recipes to use anbundance of lard that I received from my sister. I am assuming that with the addition of onion soup mix that this is not a traditional mennonite recipe, lol! However it tastes really good. I used Copycat Lipton's Onion Soup Mix Copycat Lipton's Onion Soup Mix and the 1/2 package of no name, but I think next time I will just use a bit more of the other stuff as it was a little salty. This recipe makes a ton and by the end my buns were really large as I was getting tired. These will be perfect little treats for my upcoming Christmas Party as well as great lunch time snacks as well. They are patiently waiting in the freezer and I have a new recipe to add to my OAMC collection, thanks!
From: RuthieG
On Feb 28, 2004
These little meat buns were fantastic. We had many compliments on them. My kids also loved them in their lunches with a pkg of ketchup for dipping. I will use this recipe alot.
From: Marlene.
On Sep 11, 2004
WOW~ These are the best! Defintely a pain to make (literally, my back got sore standing there so long LOL) but oh my . VERY much worth the effort.
I had a LOT of dough left over , but I just used it to make regular rolls. I think next time(oh YEAH there will be a next time!)I will try half a batch instead. I literally didn't have a bowl big enough for the dough. The last addition of flour, I had to kind of dump it all out on my counter and work it in that way.
If we could give more than 5 stars, we would! 
Thanks for a great recipe!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 250g Recipe makes 20 dozen) |
||
| Calories 570 | ||
| Calories from Fat 203 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.3g | ||
| Cholesterol 53mg | 17% | |
| Sodium 952mg | 39% | |
| Potassium 408mg | 11% | |
| Total Carbohydrate 69.1g | 23% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 2.4g | ||
| Protein 21.1g | 42% | |
| Vitamin A 499mcg | 9% | |
| Vitamin B6 0.3mg | 14% | |
| Vitamin B12 1.3mcg | 21% | |
| Vitamin C 2mg | 3% | |
| Vitamin E 2mcg | 7% | |
| Calcium 113mg | 11% | |
| Iron 2mg | 15% | |
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