I love meat perishky. The Mennonite Girls Can Cook girls got me started making them. But most of the time I just make them with leftover roast beef, my favourite is leftover Russian Brisket.
First you need a nice bread dough.
REFRIGERATOR POTATO BREAD
1/3 c potato flakes 2 T yeast
2 c warm water 1/2 c butter
1 T salt 2 eggs, beaten
6 c flour
Put in the bread machine in the usual order: wet stuff first, then dry, then flour and yeast on top. Let rise once. This is also easy to make by hand.
PERISHKY FILLING
1 lb or so of leftover roast beef, chopped
leftover gravy
cornstarch
If you followed the perishky link above, you’ll see that they add undiluted cream
of mushroom soup. That is about the consistency to which I thicken the leftover gravy. Mix the meat and the gravy together, but don’t make it too liquid. It’s hard to describe, you’ll know when it’s right.
Cut off pieces of dough a little larger than an egg, depending on the size of buns you want. Press the dough out into a circle the size of your palm, I just use my fingers. Make sure the centre of the dough doesn’t get thin. Place a spoonful of filling in the centre of the dough, again, the amount will depend on the size of the dough circle. Bring the dough up over the filling and seal well. Put on a lined cookie sheet and let rise.
Bake 350F for 25 minutes or until golden. These freeze well and make a quick snack/lunch.
This dough also makes yummy buns and can be kept in the fridge for 3 days.
CINNAMON PULL BUNS
Use the above dough. Cut off golf ball size pieces and roll into balls. Dip each ball into melted butter then into cinnamon sugar. Drop balls into a greased bundt pan. Let rise again. Bake 350F for 30 min. Invert on serving plate and pull off pieces. Mmmm! They taste like doughnuts.
GARLIC PULL BUNS
Melt about 1/4c butter and mix in 1 t garlic powder (real garlic will burn). Dip golf ball sized pieces into garlic butter. Drop into greased bundt pan and let rise. Bake 350F for 30 min.
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