Yet another Fleisch Perishky Recipe (Meat / Sauerkraut Buns)



This is my friend Frieda's recipe. The pastry is easy to work and less bready than others I have tried.  The filling is very moist and holds together well to fill the bun. I have tried every recipe of meat buns on our blog and all of them delicious. You can't go wrong no matter which recipe you use. Give this one a try as well, I know you can't stop eating just one. Get your husband and some friends to help, lots of fun that way!

Make ahead tip: The meat filling is easier to work with if it is cold, I usually prepare the meat a day or two in advance and refrigerate it. The dough can be made a day in advance as well and kept in the refrigerator for a couple of days as well.

Yields about 75 Perishky

Pastry:
  • 1/2 cup warm water
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons dry active yeast (you may use instant or quick rise yeast, adding it in directly with the flour without dissolving the yeast in the water. Add the water in with the egg and sour cream. )
  • 1  egg
  • 1 cup sour cream
  • 1/2 cup butter or hard margarine, melted and cooled a bit. 
  • 1 tablespoon salt
  • 4 1/2 - 5 cups flour or as needed to make a soft dough. 
  1. Dissolve the yeast and the sugar  in the water for 10 minutes until it proofs. 
  2. In a large bowl add 4 cups flour, salt yeast mixture, egg, melted butter and sour cream. Stir until it is too difficult with a spoon. Turn the dough onto a floured board adding enough of the remaining flour to make a soft dough. 
  3. Place the dough in a large lightly greased bowl cover with plastic wrap and a tea towel and let the dough rise in a warm place until double in size which is about an hour or so. 
Filling:
  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 large onions finely diced (I used 5 medium onions)
  • 1 cup of  mashed potatoes ( I used about 3 medium potatoes, or use left overs if you have it)
  • generous amount of salt and pepper to taste
  1. Peel and dice the potatoes add salt to taste and boil until soft. Drain and mash, with out adding milk or butter. 
  2. Brown the beef with the pork and onions in a very large pan. If you don't have a pan big enough divide the meat up and brown in batches. 
  3. Season the meat generously with salt and pepper.
  4. Add the mashed potatoes, combine well and allow the mixture to cool. I usually prepare the meat a day in advance and refrigerate it until I am ready to make the meat buns. 
  5. Divide the dough in 4. Roll out each piece to a 1/8" thick. Cut with 2 1/2 - 3 inch circles. 
  6. Place a heaping teaspoon of filling into the center. Pinch the dough around the filling to close. 
  7. Place the perishky seam side down on a parchment line baking pan. 
  8. Let rise a 1/2 hour and bake at 375 for 15-20 minutes or until golden brown. 
Sauerkraut Filling:
  • 4 cups of your favorite sauerkraut, drained and rinsed 
  • 1 lb bacon, diced and browned
  • 1 large or medium onion, minced
  1. Brown the diced bacon and drain the fat, and bacon removed to paper towel to drain. 
  2. In a bit of the bacon fat cook the onion until soft. Add the drained and rinsed sauerkraut to the softened onion. Brown until it is lightly browned. Add the diced bacon back in and cool mixture before making the perishky.
  3. Follow above directions for filling and baking. 
*We also did a batch with half whole wheat flour mixed with white. It also works well. I find with using whole wheat that less flour was needed.





3 comments:

  1. I have never tried making these but have enjoyed them at our MCC Relief Sale. The sauerkraut version sounds so yummy too!

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  2. These look delicious! I would like to make them over the Christmas holidays and freeze them so that I could send them with my student going back to university. Would I defrost them in the microwave or fridge or oven? Should they be eaten warm or cold?
    Thank you for all your wonderful recipes--you ladies never disappoint. Merry Christmas!

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