Fleisch Perisky

Description
Fleisch perisky are meat buns which are traditionally served warm as an accompaniment for borscht, but they also make an exceptional appetizers or snacks.

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)

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

Directions

 * 1) Brown ground beef in a large skillet.
 * 2) Melt ½ cup margarine in a separate saucepan over medium heat.
 * 3) Add 2 T. flour, stirring to incorporate.
 * 4) Add dry onion soup mixes and water to make a thick gravy.
 * 5) Bring to boil.
 * 6) Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
 * 7) Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
 * 8) In my Bosch mixing bowl mix the warm water, sugar and yeast.
 * 9) Warm the milk, margarine and lard in the Microwave about 3 – 4 minutes, until margarine and lard have melted.
 * 10) Add to yeast mixture, and add about 8 cups of flour.
 * 11) Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
 * 12) Place dough in a large bowl ( I use my Tupperware™ fix-n-mix bowl). Let rise 10 – 15 minutes.
 * 13) Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
 * 14) Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
 * 15) Bake at 400 °F for 10 – 12 minutes or golden brown.
 * 16) Enjoy !