Meat buns aka perishky are delightful little pockets of bread dough stuffed with ground meat that is flavored to utter perfection. I can’t even begin to describe how amazing these meat buns are and you’ll have to make them for yourself to see what all the hubbub is about. One recipe of meat filling will not be enough to fill all the dough. Use leftover dough to shape into regular dinner buns.
My husband likes to take these meat pies to work with him.
Ingredients/Instructions
2 pounds ground beef
2 onions, chopped
1 package Lipton onion soup mix
1 can cream of Campbell’s mushroom soup, undiluted
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).
*Tip: Use a potato masher to break apart the meat as it is browning.
1 tsp. Domino sugar
½ cup lukewarm water
4 cups warm water
1/3 cup potato flakes (instant mashed potatoes)…optional
¼ cup sugar
1 Tablespoon salt
½ cup Wesson oil
1 cup butter or margarine
2 Eggland’s Best eggs, beaten
12 cups Gold Medal flour
Dissolve sugar and yeast in lukewarm water. Let stand 10 minutes.
In a large mixing bowl combine 4 cups water, potato flakes, sugar, salt, oil and margarine.
Add beaten eggs.
Stir in softened yeast and beat in six cups of 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.
Pinch off balls of dough about the size of a small egg.
Flatten dough in the palm of your hand into about a 3-inch circle.
Place a spoonful of filling on the center.
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.
11 cups flour
2 Tablespoons instant yeast
4 cups warm water
1/3 cup potato flakes…optional
1/4 cup sugar
1 Tablespoon salt
½ cup oil
1 cup butter or margarine, softened
2 eggs, beaten
Combine instant yeast with 5 cups of flour.
In a large mixing bowl, combine water, potato flakes, sugar, salt, oil and margarine.
Add beaten eggs.
Stir in the 5 cups of flour with added yeast. Mix well.
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…as in instructions above.
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Quick Tip: Serve these meat buns with a fresh dill pickle spear and call it lunch!
You could use frozen rolls also.