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Fleisch Perishky (pastry meat pockets) Regular and Gluten- Free Version

For Flash Back Friday I thought I'd pull up this recipe that I first posted in December of 2010, that has options for both regular and gluten free recipes. I want to add one more variation - that you can make regular or gluten free as you wish.

Recently, we went to meet our granddaughter arriving on a very long flight from Australia. I knew she would be hungry so I decided to make one of her favorite treats, gluten free pizza pockets. They are pictured above, ready to go to the airport.

You can use either one of the dough recipes found on this post or use your own favorite pizza dough recipe or use one of my gluten free ones, either the one found here .. or you could also use the dough recipe found here for my cottage cheese rolls.

The pizza pockets are easy to make ... my kids prefer them with pizza sauce and grated cheese.  Just roll out the dough, cut into squares, drop a spoonful of pizza sauce and grated cheese, fold into a triangle and make sure you pinch/seal the edges well.   Bake in a 375 degree oven for about 20-25 minutes until they are golden brown and smell delicious.

 original post...

I have had this recipe forever and have no idea where I got it from but I always get rave reviews when I make them.
The pastry is an unusual yeast pastry that is light and flaky, very soft to handle but rolls out easily.
I was making these for a Christmas party and knew there were a couple of other Celiacs coming other than me so I made a GF version that was proclaimed to be as good as the regular ones. When the regular ones were gone the GF ones were polished off as well.

Regular Wheat Pastry
  • 2/3 cup warm water
  • 1 tsp. sugar
  • 1 tbsp yeast
  • 2 1/2 cups flour
  • 1 cup butter or 1/2 cup shortening and 1/2 cup butter
  • 4 egg yolks
  1. Let yeast proof in sugar and warm water
  2. cut fat into flour
  3. Beat egg yolks and add yeast mixture
  4. Mix liquids into flour mixture and mix well . Dough will be soft but not sticky. Adding a little more flour as needed, knead lightly until smooth .
  5. Roll out quite thin on floured surface and cut into strips - desired length and wide enough to enough to fold over and pinch together over filling - pinch ends closed as well.

  6. For filling I use a smoked farmer sausage (uncooked) - Mennonite Farmer Sausage is wonderful , or you could use smokies or other favorite sausages or a meat filling such as ground roast beef moistened with mayonnaise and spices. Cut the Farmer Sausage in half lengthwise and then in half again - and into desired lengths.
  7. Place on pan and bake (without letting them rise) at 400' for about 20 minutes or until lightly browned.
  8. We prefer them eaten cold.
My Gluten-Free version

  • 1/3 cup water
  • 1 tsp sugar
  • 1 tsp unflavored gelatin
  • 1 tbsp. yeast
  • 1/4 cup white bean flour
  • 1/4 cup brown rice flour
  • 1/4 cup potato starch
  • 1/4 sweet rice flour
  • 1 tsp zanthan gum
  • 1/4 cup butter
  • 1 egg yolk
  1. Mix 1/3 cup warm water with sugar and gelatin , sprinkle yeast on top , stir and let proof until doubled in volume.
  2. Mix all dry ingredients together and then cut in butter
  3. Add beaten egg yolk to yeast and stir
  4. Add liquid to flour and mix together well.
  5. If dough is sticky add a little more sweet rice flour and knead lightly on a floured (with sweet rice flour) until smooth .
  6. Dough will be very soft and difficult to roll out. I found it worked well to pinch off a piece of dough and form it around the piece of sausage. (see reg. recipe for tips on filling)
  7. Place on pan and bake at 400' for about 15/20 minutes until light brown.
  8. We prefer them eaten cold.


  1. Wow these look fantastic and would be perfect for a picnic :) I'm printing the recipe now & will link back when I try it. Love love your site & recipes!

  2. These delicious looking perishky would go well with soup.

  3. This is brilliant-gluten free! I love making the fruit ones around Christmas.

  4. i grew up eating these. My mother made them with ground meat as well a cheese and also potatoes.

  5. I tried this recipe today and they were very tasty. I did have to use 1/2 extra cup of flour before I could form the dough in to a ball, plus I did roll out the dough between 2 sheets of parchment paper. The dough is surprisingly resilient once it is rolled out and was easy to handle, it seemed to lose its stickiness once rolled out. I filled mine with left over chopped ham mixed with a little hot dog relish, chopped red onion and a touch of mustard and mayo and they turned out delicious. I will be serving them tonight with a cheddar broccoli soup. I also made a couple of cheddar jalopeno for my daughter who does not eat meat. Thank you so much for sharing such a great recipe.

  6. I guess these are a version of piroshki? They look delicious and when I saw that they were filled with Amish farmer's sausage, I was drooling. I adore that and will be bringing one back from my next visit to Lancaster (hopefully in March for the big quilt show).

  7. These look great. I am going to have to give them a try. We love things like this around here and they would be a big hit. Thanks for the recipe.

  8. Can you please make your blog "Mennonite Girls Can Cook" available to be delivered into readers email inbox when you post.



  9. the food always looks delish! and i really like your blog,which is why I am a follower,you are welcome to follow my blog too! We can all use more followers,blessings Jane

  10. are the gluten-free version recipes going to be in the cookbook also?

  11. I am so glad there is a gluten free version for this recipe...I hope to make these for my daughter...she misses so many foods and this is going to be a great snack! Thank you!

  12. Sandra Wiens... you were asking if the gluten free recipes are going to be in the book... there will be a certain amount but not all of them. There are chosen recipes for the book. We simple cannot fit the whole blog into this one.

  13. I make these for my husband for hunting, but we fill with cooked and seasoned ground game mixed with chopped hard boiled egg and sauteed onion. If need be moistened with a little cream.

  14. I make these for my husband for hunting, but they're filled with cooked and seasoned ground beef, sauteed onion and chopped hard boiled egg & moistened with a bit of cream. Delicious!

  15. My husband has food sensitivities that include bakers yeast, and brewers yeast. How would I go about modifying the gluten free version of this recipe with that?

    1. I don't think you would have much success modifying this recipe without the yeast.
      What I would suggest is that you start with my gf pastry recipe and add 1 tsp of baking powder and substitute milk for the water.
      I have not tried this...but I think it would work. Can I ask you to leave another comment on how they turned out? Thank you!

    2. Sorry... I should note that my above comment would be if you want a gluten free recipe. If you husband can have wheat then I would use your regular pastry or biscuit recipe.

  16. Maybe you could help me troubleshoot the gluten free recipe? I followed the directions exactly, but the dough would fall apart. I couldn't roll it out or form it over the stuffing, so what I have in the oven now are squished up balls of dough and ground meat/veggies... fingers crossed it still tastes good. I'd love to get perfectly folded pastries like you have in your photos. Any advice on what could have gone wrong? Thanks!

    1. I'm really not sure what would have helped your dough.. maybe you needed more flour... but what I would suggest is that you try a recipe I developed after I used to use this one and it is the one I now love.. and the dough is very easy to handle. You can find the recipe here


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