Gluten Free Perisky – Mennonite Meat Buns

Gluten Free Fleisch Perisky – easy to  make!  Dough handles well and bakes up really nice!

Gluten Free Perisky Filling: – fills 75 4″ Perishky.

2 lbs /900grams – lean ground beef
1/4 cup butter or margarine
1 cup caramelized onions
1 1/2 teaspoon pepper
2 1/2 teaspoons salt
2 teaspoons minced garlic
2 tablespoons rice flour
2 cups water
1 cup fine gluten free bread or cracker crumbs
In large sauce pan over medium high heat place 1/4 cup butter or margarine.  Melt and add ground beef. Fry until the ground beef is nicely browned.  Add the caramelized onion (or soup mix if using) and the 2 Tablespoons rice flour.  Stir well.  Add the water and stir over medium heat until it thickens. 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.  While cooling make your Perishky Bun Dough.
(If you do not have carmelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.)
Gluten Free Perisky Bun Dough: – makes 75 4″ Perishky
  • 3 cup millet flour
  • 3 cup cornstarch
  • 3 cup tapioca flour
  • 3/4 cup sweet rice flour
  • 1/2 cup sugar
  • 3 tablespoon xanthan gum
  • 3/4 cup butter, margarine (or half butter and half canola oil)
  • 1 1/2 tsp salt
  • 6 tsp baking powder
  • 3 egg, lightly beaten
  • 2 tablespoon yeast
  • 2 cups of warm water plus 1 teaspoon sugar ( or half milk and water)

In a small bowl, mix warm water,  1 teaspoon sugar and yeast and let stand for 10 minutes. Combine all the dry ingredients in a large bowl. Mix in the  butter with your fingers, until the mix resembles small crumbs. Mix egg and water together with a fork, and add to the dry ingredients, stirring until well incorporated.  Knead the dough until it is uniform – it will only be slightly sticky. This is a fairly firm yeast dough – consistency is a bit like Play-Doh – just a tad softer.   Make into golf ball size balls and form with your Birds Hill Enterprises Pocket Pie Press following manufacturer instructions.  Or, roll and cut into  4″ rounds.  Place one teaspoon (slightly heaping) filling on one side of disk.  Fold in half and crimp edge to seal. Bake at 400* for 15- 20 minutes or until light brown.  These freeze well and can be heated up in microwave to serve or placed frozen on baking sheet and heated at 400 for 10 minutes.


Brown your ground beef


1 cup caramelized onion

ground beef and onion mixture with water added


Meat sauce is reduced to this.  Now the bread crumbs are added.


I form mine with the Birds Hill Pocket Pie Press – it flattens, folds and crimps the buns

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