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Meat Perishky

This recipe is from my sister Rhoda. She is a fantastic cook and we always say our Mom passed on to us how to cook food with flavour. I make these mostly at Christmas and then again in the summer to take camping. 

Meat Filling
  • 3 pounds ground beef
  • 1 can cream of mushroom soup
  • 1 package dry onion soup mix
  • 1 cup Panko bread crumbs
  1. Fry meat and drain any fat off.
  2. Add all other ingredients to the meat and stir to combine.
  3. Cook over low to medium heat for 5 minutes.
  4. Remove from heat and allow mixture to completely cool.
Bun Dough
  • 2 cups water
  • 2 cups milk
  • 1 cup melted lard (I use Tender Flake shortening)
  • 1 egg, well beaten
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast
  • 10-12 cups flour
  1. In a large microwave proof bowl melt lard.
  2. Add water, milk, salt and beaten egg. Whisk together well and put back into microwave for a minute at a time until hot but not bubbly. 
  3. Measure 8 cups of flour into a large bowl. Stir in dry yeast.
  4. Pour the hot mixture over the flour and yeast and stir to combine. 
  5. Continue to add flour. Once you can't stir it anymore use your hands and begin to knead, adding flour until you have a soft but not sticky dough. Knead at least 10-12 minutes. 
  6. The dough will come together in a nice ball form. Place a small amount of vegetable oil in the palm of your hand and very lightly rub the ball of dough.
  7. Cover with a clean cotton towel and place in a draft free area to rise until the dough is double in size. This will take approximately an hour. 
  8. Line baking sheets with parchment. 
  9. Punch dough down.
  10. Pinch off a small piece of dough (a little larger than a golf ball). Flatten in your palm.
  11. Place a small scoop of cooled meat mixture into the centre of the dough and then pinch shut.
  12. Place 'seam' side down on baking sheets. 
  13. Bake in 400ºF oven for approximately 18 minutes, or until golden brown.
  14. Remove immediately to cooling racks after baking. 
  15. Once cooled these need to be stored in the refrigerator. They freeze very well.
Tip: To reheat from frozen. Thaw on counter for 1/2 hour, then place in a roaster with a lid. Place in a 350ºF oven and turn them every 7 minutes for about 20 minutes. They will taste like you just baked them. 


  1. I'm coming where that will be served. .who says camping isn't fun. Maybe people just have to figure out who to camp beside.

  2. Now that sounds like a wonderful camping menu item! And thanks for the 'new twist' on meat perisky...why not make hoagie buns or pull-aparts? They all look great!

  3. That's perfect for a BBQ accompaniment.

  4. Sounds like you guys camp in style! I know the drill . . . work ahead for a week so you can relax for a week. =) That pull apart bread sounds great too!

  5. that looks really good. i love fliesch perishky. you are thinking of camping and i am starting to think of school lunches again. i love the pull apart bread. you sure do know how to camp in style!

  6. This dish sounds very similar to a German type dish that I had when I was in Colorado. It was called Runzas. They're yeast roll dough filled with cooked shredded cabbage, diced onion and ground beef salt and pepper then baked. They are delicious.

  7. Rookie baker here. Made these today and they turned out pretty good. Taste was great but couldn't manage to find the correct way to keep the bottom sealed. Any hint would be appreciated.

    Did taste just like moms used to though!!

  8. I am wondering if your dough was a bit too dry. Did you use extra flour while filling? You really have to pinch them well. So glad they brought back the taste of home. Practice makes perfect. Do try again....I'm sure those little pockets will stay shut as you get the right feel for the dough.


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