There’s nothing quite like the meat perishky I recall from days gone by…a dainty meat-filled pastry. I have my mother-in-law's recipe…but somehow couldn’t see myself rolling out all the dough and spending hours making tiny little pockets. So I adapted the recipe somewhat…and mine are simply meat buns!
They are wonderful to have in the freezer…and pull out for a quick lunch with pickles and cheese.
Filling:
Filling:
2 pounds ground beef
2 onions, chopped
1 package onion soup mix
1 can cream of mushroom soup, undiluted
Brown ground beef over medium heat in large skillet
…breaking up with the spoon while cooking.
Drain…add onions and cook for a few more minutes.
Stir in onion soup mix and mushroom soup and heat through.
Allow mixture to cool completely (can be made ahead).
Dough:
4 cups warm water
(1/3 cup potato flakes…optional)
2 eggs, beaten
1 cup margarine
½ cup oil
¼ cup sugar
1 Tablespoon salt
12 cups flour
2 Tablespoons yeast
1 tsp. sugar
½ cup lukewarm water
Dissolve sugar and yeast in lukewarm water… and let stand 10 minutes.
Combine water, sugar, salt, oil and margarine…add beaten eggs.
(1/3 cup potato flakes…optional)
2 eggs, beaten
1 cup margarine
½ cup oil
¼ cup sugar
1 Tablespoon salt
12 cups flour
2 Tablespoons yeast
1 tsp. sugar
½ cup lukewarm water
Dissolve sugar and yeast in lukewarm water… and let stand 10 minutes.
Combine water, sugar, salt, oil and margarine…add beaten eggs.
Stir in softened yeast and beat in half the flour.
Continue to add flour until dough leaves sides of pan.
Knead until smooth and elastic.
Allow to rise until doubled in size...then punch down and form meat buns.
Allow to rise until doubled in size...then punch down and form meat buns.
Pinch off balls of dough about the size of an egg...
...flatten into about a 3-inch circle and place a spoonful of filling on the center.
(The official method is to roll out the dough quite thin…and cut 3 inch circles.)
Bring the edges of the dough up and around the filling…and pinch together tightly to seal edges.
Place pinched side down on a greased baking sheet.
Cover and allow to rise in a warm place.
Bake at 375 degrees F. for about 20 minutes...or until golden.
Thanks Judy for another keeper! Making pockets sure does take up a lot of time...these are so simple and will go so well with soup or pack for a lunch!
ReplyDeleteJust yesterday a friend told me she was making meat buns..that planted a seed in my mind and now it has sprouted!!
you know what is so fun? I love to guess who posted the recipe before getting to the bottom of the page.
ReplyDeleteI was sure this was going to be Kathy's because she makes these regularly for her family.
Now I just have to try your recipe.
I have spent the last hour or so trying to figure out how to put a print box for the recipes on this blog like the fancy schmancy blogs. I found one site. . but I'm a wee bit scared to fiddle with html. I need my techi sons here.
Yummy Judy, my family loves these, and my recipe is almost the same. Sometimes I made buns as you did and sometimes I make the wee little time consuming ones. We Mennonites are bread lovers. Kathy
ReplyDeleteI grew up on piroshky and you are making my mouth water here. My mom stuffs them with a ground beef mixture, a potato one and a cabbage one. I love them all...
ReplyDeleteOh thankyou Judy. This will be on my Chem Sunday card for sure.... one last week of school for my son and he will love these in his lunches. You are terrific.
ReplyDeleteI remember eating these when my preacher daddy took us on 'road trips' all day to this church and that country church on sundays. As we travelled between services that dad had to conduct, mom would pull the most yummy lunches to eat while driving from some mysterious bottomless bag by her feet in the car. "Perishky, rhubarb dumplings, homemade pickles, zwiebach, fresh farm milk (we all drank from the same mason jar) etc. Such memories
Judy,I recognized the recipe quickly as I saw the ring on your thumb.
ReplyDeleteThose look so good. I have never made them.
Something new to try!
I made these and they turned out FABULOUSLY!!!!!!!
ReplyDeleteHi Guys, Great blog you've got going on. So many faves from childhood. Mom made her meat buns differently. She'd roast a pork butt or pork shoulder roast, caramelize some onion , and then put it through a meat grinder. Because the meat and onions are so moist you can squeeze it together to make little cork shapes. This can be done ahead of time and fun when done as a family. Next day you make your bun dough,and wrap what you've pinched off around the little meatballs.(Mom doesn't know , but I add some sauerkraut to the onions while I'm sauteing them and it adds a great flavor) This part is also fun when hubby and kids pitch in. We usually make these for Christmas.
ReplyDeleteHi Ladies,
ReplyDeleteI just found you through Diary of a stay at home mom and now I am hooked. I love the layout and the wonderful stories that go with your recipes. Such history!
I made these meat buns today. I know they will be a huge hit with my family if only I could stop eating them! Thanks you.
Marisa Sosa-Baca
Glad to have found your site. Now I plan on making these along with the Red Cabbage with Apples. Yum!
ReplyDeleteOh my goodness, now why didn't I think of doing the bun part of the recipe like this?! The time factor is EXACTLY why I never make meat buns!! I will definitely give this method a try. (I use a different recipe for the filling though)
ReplyDeleteI love this recipe....since finding this website, I have made these 3 times, once with the traditonal filling, once with sloppy joes, and once with baked beans. We all LOVE all of them. The dough is delightful to work with, and they freeze fabulously! I love this site!
ReplyDeleteGreat recipe!
ReplyDeleteJust wondering if anyone has ever attempted using a breadmaker for the dough, or any thoughts on the idea???
Hello Judy,
ReplyDeletethanks for sharing a nice and delicious recipe, how many buns can you get out of the recipe??
thanks
I finally had a chance to make these, and the are absolutely fabulous! My family practically inhaled them :)
ReplyDeleteDefinately a "keeper" recipe :)
A variation from the Baltic States: for the filling:
ReplyDeletestart with a well smoked bacon slab, cut into 1/4 inch thick slices and then into cubes, Sautee gently to release fat, cut an equal amount of onions into approximately same size and sautee with the bacon. Tip pan slightly and drain fat and remove as much as possible, cool. You can use the fat when you make the yeast dough. the traditional shape is a half-moon, but any shape will do .... freeze well if your family lets you....
I used my breadmaker for the dough and it worked perfectly. I found the filling a lilttle bland, and will add some spice the next time. The girls in my bridge club enjoyed them. The froze well, and I have enjoyed them for breakfast
ReplyDeletecan you use whole wheat flour with this recipe?
ReplyDeleteAnonymous...I have never used whole wheat flour in this recipe, but I can't see why not!
ReplyDeleteMy family loves them. Specially with the Sloppy Joe mix in the middle. Didn't have enough to freeze though after 2 days they were gone!
ReplyDeleteI'm so excited to try this recipe! And I love all of the comments and variations. Would these generally be served hot or cold?
ReplyDeleteI grew up with a meat bun that we called Bierrocks; a hamburger, onion and cabbage filling inside a yeast dough. Is that something others are familiar with? I expected to find Bierrocks listed in your Mennonite Recipes section but was surprised they weren't there.
ReplyDeleteI love meat buns!! They are one of my favorite things! I have always heard of making them with ground beef but I have always had them with ground roast, in my opinion it is much better but probably also more expensive, and I guess a little more work.
ReplyDeleteAnytime my mom would make a roast if there was leftovers we knew we were getting meat buns the next day :)
Judy...made these AGAIN today. The best and easiest fail safe bun recipe. I change up the meat mix from time to time but the buns always turn out wonderful with this recipe. Wish mine looked as wonderful and round as yours but I've taken to shoving them one against the other in the pan so that when they rise they pull apart in a random fashion anyway. It kind of hides my inability to make them so beautifully round! Grin.
ReplyDeleteJust packing them up to go now. Their will be some happy Parks Canada employees tonight (many living far from home while they work here....its the least I can do..I'll drop them off at the info.ctre!) Thanks again
I used to have these all the time as a child. My mum made them with leftover turkey or roast beef dinner, and the filling included shredded potato and onion and carrot. She mixed in leftover gravy too. I love this version that you've posted! I never thought to make the filling with soup mix, and having been roasting beef and birds for years to have meat buns around lol. Thank you for this version, it was fabulous!
ReplyDeleteSo, found this recipe and want to try it, but I want to substitute farmer sausage for the hamburger...not sure how it will play out, but am eager to find out :)
ReplyDeleteI first heard about these buns when working as a nurse at the local Mennonite nursing home. I wanted to try them but then just never did get the recipe. I didn't know the "technical" name for them but when I typed in meat buns Voila! there they were. Just did my first batch with sloppy joe filling. They are incredible!
ReplyDeleteI have made this recipe lots since my mother taught me how, many years ago. My family has always loved them, especially at Christmas. Now my husband has kidney disease and cannot have salt. He is traveling a lot so I have to send food with him. I made a new version of these.
ReplyDeleteI left out the Onion soup mix and mushroom soup. I just cooked up a lot of onions with the hamburger and added, Celery seed(lots), basil,Kirkland No Salt seasoning , mustard, and some homemade tomato juice.
He loves these and I must say they're not bad!
Thank you so much for this recipe! I made them for the first time for a dinner party a couple of weeks ago. :) I also attempted a borscht for the first time with them. I'm not mennonite. I had only had meat buns once before, and borscht a handful of times. I'm a little crazy like that to try a brand new thing for company! I was so relieved to find that everyone loved the borscht and mostly the buns at the dinner party!
ReplyDeleteI had my family over the next day and they loved it too.
Then, I brought it to work and my coworkers loved it all! I have had many people asking for the recipes. If I had more than 2 thumbs I would put them up too! :) But since I only have 2... 2 THUMBS UP!!!
I only just now realized I changed the filling quite a bit though. I added minced garlic, taragon, and oregano. I didn't add the onion soup mix or the mushroom soup.
Brittney
As the meat is cooking 2 silly questions - do you freeze them after baking? After freezing how do you reheat them? I am hoping to send these in my children't lunches to school and maybe out to the field with the men. Thanks so much!
ReplyDeleteI definitely freeze them! Just pull as many as you want out of the freezer and allow to defrost. They are best warm...either heated in the oven or in the microwave. But...I have often sent them in 'packed lunches' as well...and they are always a hit. Enjoy!
ReplyDeleteI LOVE this recipe. i have made it tons of times and every time it works out perfectly. I've tried different fillings and made the dough by hand and by bread machine. By bread machine I half it, and let the yeast prepare for 10 minutes in the pan, then add the liquids, the flour, and sprinkle the salt on top of the flour.
ReplyDeleteMy favourite filling so far has been taco meat with cheddar cheese. I usually have a couple buns left and no filling left, so I just stuff the last few with cheese.
You can make rolling out the dough even faster if you use a tortilla press and this dough recipe! You could then make the smaller-sized meat buns if you'd like them smaller. I'd use maybe a walnut or olive size piece of dough for the smaller meat pies like you were talking about. Tortilla presses are not in a lot of Wallyworld stores. They sell for under $10.
ReplyDeleteEasier to use if you split a gallon size freezer bag down both sides (leave the bottom intact)and place inside the press. P;ace the dough centered, between the two halves. Put the top half of the press onto the bottom half of the plate, then, pull the handle down and SQUISH to the desired thickness. Much faster than rolling out dough, cutting circles and then rerolling out the resulting scraps. (Can also do this for cookie dough and biscuit dough. Just flour the dough first, so it doesn't stick as these doughs are usually more sticky than this bread dough is).
I found this recipe by an internet search for meat buns. My daughters boyfriend mentioned 2 years ago that Christmas just isn't the same since his grandma passed away, her tradition of meat bun making went with her. So I attempted this one......my family loves them!
ReplyDelete