Fleisch Perisky: A Taste of Mennonite Heritage

The aroma of Fleisch Perisky instantly transports me back to my childhood. I remember my grandmother, her hands dusted with flour, patiently assembling these savory meat buns. The warmth of the oven, the comforting scent of yeast and beef, and the anticipation of that first bite – flaky dough giving way to a flavorful, rich filling – it’s a memory etched in my heart, a culinary legacy passed down through generations. Every time I bake these, I feel connected to my heritage, sharing a piece of my family’s story with every bite.

Recipe Overview

• Prep Time: 5 hours 12 minutes
• Cook Time: 10-12 minutes
• Total Time: 5 hours 24 minutes (includes rising time)
• Yield: 20 dozen
• Dietary Type: Not specified

Ingredients

Bun Dough

• 1 cup warm water
• 4 teaspoons granulated sugar
• 3 tablespoons fast-rising yeast
• ½ cup melted margarine
• ½ cup melted lard
• 1 tablespoon salt
• 5 cups warm milk
• 1 egg
• 12 cups all-purpose flour (or more, as needed)

Meat Filling

• 2 lbs lean ground beef
• ½ cup margarine
• 2 tablespoons all-purpose flour
• 2 cups water
• 2 envelopes Lipton Onion Soup Mix
• ½ package no-name onion soup mix
• 1-2 cups fine dry breadcrumbs

Equipment Needed

• Large skillet
• Saucepan
• Bosch mixer (or other stand mixer)
• Large mixing bowl
• Tupperware Fix-N-Mix bowl (or other large bowl for rising)
• Baking sheets

Instructions

1. Begin by preparing the meat filling. In a large skillet, brown the lean ground beef over medium-high heat. Drain any excess fat.
2. In a separate saucepan, melt ½ cup margarine over medium heat.
3. Add 2 tablespoons all-purpose flour to the melted margarine, stirring constantly to incorporate it and form a roux. This will help thicken the gravy.
4. Add the 2 envelopes of Lipton Onion Soup Mix and the ½ package of no-name onion soup mix to the roux.
5. Gradually add 2 cups water, stirring continuously to prevent lumps from forming.
6. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes until the gravy thickens.
7. Pour the gravy over the browned ground beef in the skillet.
8. Simmer the beef and gravy mixture for about 1 hour. This can be done on the stovetop or in the oven at a low temperature (e.g., 300°F or 150°C). Ensure it doesn’t dry out; add a little more water if necessary.
9. Add 1-2 cups fine dry breadcrumbs to the meat mixture, just enough so that it holds together. Do this just before you start forming your meat buns. You want the mixture to be moist but not soggy.
10. Now, prepare the bun dough. In the bowl of a Bosch mixer (or other stand mixer), combine 1 cup warm water, 4 teaspoons granulated sugar, and 3 tablespoons fast-rising yeast. Let this mixture sit for 5-10 minutes to allow the yeast to activate. It should become foamy.
11. In a microwave-safe bowl, warm 5 cups warm milk, ½ cup melted margarine, and ½ cup melted lard for about 3-4 minutes, or until the margarine and lard have melted. The mixture should be warm to the touch, but not scalding.
12. Add the warm milk mixture to the yeast mixture in the mixing bowl.
13. Add about 8 cups of all-purpose flour to the bowl. Mix on low speed until a shaggy dough forms.
14. Allow this mixture to proof for 10-15 minutes. This allows the gluten to start developing.
15. Add 1 tablespoon salt, 1 egg, and the remaining all-purpose flour, just enough to make a soft dough. Continue to knead the dough with the machine until it is smooth and elastic, about 8-10 minutes. The dough should be slightly sticky, but not so sticky that it is unmanageable.
16. Place the dough in a large bowl (such as a Tupperware Fix-N-Mix bowl). Cover and let it rise for 10-15 minutes. This first rise is relatively short, as the yeast has already been activated.
17. Preheat oven to 400 deg. F (200 deg. C).
18. To form the perisky, pinch off pieces of dough the size of a walnut.
19. Flatten each piece of dough in the palm of your hand to form a small circle.
20. Place about 1 teaspoon of the meat filling in the center of the dough.
21. Pinch the dough around the filling to seal it completely. Make sure there are no gaps, or the filling will leak out during baking.
22. Place the formed perisky on baking sheets lined with parchment paper.
23. Let the perisky rise on the baking sheets until they are puffy, about 15-20 minutes. You can often start baking the first pans before you are finished panning the remaining ones, as the initial proofing provides a good head start.
24. Bake at 400°F (200°C) for 10-12 minutes, or until the perisky are golden brown.
25. Remove from the oven and let them cool slightly on the baking sheets before serving.
26. Enjoy!

Expert Tips & Tricks

• Don’t overwork the dough. Over-kneading can result in tough perisky. Aim for a soft, elastic dough.
• Adjust the flour as needed. The amount of flour required may vary depending on the humidity and the type of flour used. Add flour gradually until the dough reaches the desired consistency.
• Ensure the filling is not too wet. If the filling is too wet, it will make the dough soggy and difficult to seal. Adjust the amount of breadcrumbs as needed.
• For a richer flavor, use beef broth instead of water when making the gravy.
• Brush the tops of the perisky with melted butter before baking for a golden-brown finish.
• To ensure even baking, rotate the baking sheets halfway through the baking time.
• Consider adding a little bit of finely diced onion to the beef while browning for additional flavor.
• A touch of garlic powder or paprika to the meat filling can enhance the savory notes.

Serving & Storage Suggestions

Fleisch Perisky are traditionally served warm, often as an accompaniment to borscht. They also make an excellent appetizer or snack. Serve them with a dollop of sour cream or a side of mustard for dipping.

To store leftovers, allow the perisky to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. To reheat, warm them in the oven at 350°F (175°C) for 10-15 minutes, or microwave them for a shorter amount of time. To reheat from frozen, thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	458 kcal	N/A
Calories from Fat	117 g	26%
Total Fat	13 g	20%
Saturated Fat	5.5 g	27%
Cholesterol	52.2 mg	17%
Sodium	500.5 mg	20%
Total Carbohydrate	63.4 g	21%
Dietary Fiber	2.3 g	9%
Sugars	1.2 g	4%
Protein	19.7 g	39%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a lighter version, use ground turkey or chicken instead of ground beef.
• Add some finely chopped vegetables such as carrots, celery, or bell peppers to the meat filling for added nutrients and flavor.
• Experiment with different herbs and spices in the meat filling, such as thyme, rosemary, or cumin.
• For a vegetarian option, substitute the meat filling with a mixture of lentils, vegetables, and spices.
• If you don’t have lard, you can substitute it with more margarine or shortening.
• For a richer dough, use whole milk instead of regular milk.
• Add some grated cheese to the meat filling for a cheesy twist.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Punch it down before using.

Q: Can I freeze the unbaked perisky?
A: Yes, you can freeze the unbaked perisky on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: What can I use if I don’t have Lipton Onion Soup Mix?
A: You can substitute it with other onion soup mixes or a homemade onion soup base.

Q: How do I prevent the filling from leaking out?
A: Make sure to seal the dough completely around the filling and avoid overfilling. Also, ensure the filling isn’t too wet.

Q: Can I make these in an air fryer?
A: Yes, you can bake them in an air fryer at 375°F (190°C) for about 8-10 minutes, or until golden brown.

Final Thoughts

Fleisch Perisky are more than just a recipe; they’re a connection to the past, a celebration of heritage, and a testament to the power of food to bring people together. I encourage you to try this recipe and experience the warmth and comfort of these savory meat buns. Don’t be afraid to experiment with variations and substitutions to make them your own. And most importantly, share them with loved ones and create memories that will last a lifetime. Pair them with a hearty bowl of borscht and a side of dill pickles for a truly authentic Mennonite experience. Happy baking!