Gluten Free Meat Perisky Recipes

Steps:

• Brown ground beef in a large skillet.
• Melt 1/2 cup margarine in a separate saucepan over medium heat.
• Add 2 T. flour, stirring to incorporate.
• Add dry onion soup mixes and water to make a thick gravy.
• Bring to boil.
• Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
• Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
• In my Bosch mixing bowl mix the warm water, sugar and yeast.
• Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
• Add to yeast mixture, and add about 8 cups of flour.
• 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.
• Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
• 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.
• Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
• Bake at 400 deg. for 10 - 12 minutes or golden brown.
• Enjoy !

Steps:

• In large sauce pan over medium high heat place 1 cup butter. Stir until melted.
• Add ground beef and fry until ground beef is nicely browned.
• Add the caramelized onion and 2 tablespoons rice flour. Stir well.
• Add water and stir over medium heat until thickened.
• Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid.
• Stir in 1 cup fine bread crumbs.
• Remove from heat and let cool.
• For the dough - in small bowl mix warm water, 1 teaspoon sugar and the yeast. Let stand 10 minutes.
• Combine dry ingredients in very large mixing bowl.
• Cut in the butter with your mixer, pastry blender or your fingers until the flour mix looks like small crumbs.
• Mix egg and water together with a fork and add to the dry ingredients, stirring well.
• Knead the dough until it is uniform- it will be slightly sticky, consistency a bit like PlayDoh.
• Form into golf ball sized balls and form with the Birds Hill Enterprises Pocket Pie Press or roll out dough and cut into 4" circles.
• Place 1 heaping teaspoon filling on one side of circle. Fold over and crimp to seal.
• Bake at 400 degrees for 15-20 minutes or until light brown.
• These freeze well and can be heated in microwave or on a baking sheet in oven.
• For the meat filling if you do not have caramelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.

Steps:

• Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
• Mix filling ingredients.
• Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
• Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
• Bake at 350F for 20 minutes.