Mennonite Fleisch Perishke recipe is a traditional dish of soft, pillowy buns filled with seasoned ground meat and topped with a rich, creamy dill sauce. These comforting meat-filled pastries are a beloved staple in Mennonite kitchens, often served during holidays, Sunday dinners, or special gatherings.
If you’ve never tried them before, think of them as the perfect marriage between a meat pie and a dinner roll, warm, satisfying, and bursting with homemade flavor. In this guide, you’ll learn exactly how to make them from scratch, just like the Mennonite grandmothers used to.
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What Makes Mennonite Fleisch Perishke Special?
At first glance, a Fleisch Perishka might look like any other stuffed bun, but there’s more than meets the eye. This recipe blends Eastern European roots with the practical, hearty cooking style of Mennonite communities.
The fluffiest dough, perfectly seasoned meat filling, and that signature creamy dill sauce create a symphony of flavors in every bite. Personally, I love how each bun tells a story of resilience, migration, and community spirit—all wrapped up in dough.
How to Make Mennonite Fleisch Perishke Recipe Step by Step
Fleisch Perishke (or Fleisch Perishky) are individual meat buns baked until golden, then smothered in a velvety dill-cream sauce. You’ll start by preparing a soft yeast dough, cook a well-seasoned meat filling, shape and bake the buns, and finish them in a luscious sauce.
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Mennonite Fleisch Perishke recipe
- Total Time: 2 hours
- Yield: 24 buns 1x
Description
Warm, fluffy buns filled with savory meat and topped with a creamy dill sauce—Mennonite Fleisch Perishke is comfort food at its finest and a treasured family classic.
Ingredients
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp instant yeast
- 1 cup warm milk (about 110°F/43°C)
- ¼ cup melted butter
- ¼ cup sour cream
- 2 eggs, beaten
- 1 small onion, finely chopped
- 1 tbsp butter or oil
- 1 lb ground beef or farmer’s sausage
- Salt and pepper to taste
- ½ tsp paprika or garlic powder (optional)
- 2 tbsp sour cream or heavy cream (optional)
- 1 beaten egg + splash of water (for egg wash)
- 2 tbsp butter (for sauce)
- 2 tbsp all-purpose flour (for sauce)
- 2 cups milk or half-and-half (for sauce)
- ½ cup sour cream (for sauce)
- 1 tbsp fresh dill or 1 tsp dried dill
Instructions
- In a large bowl, mix flour, salt, sugar, and yeast.
- In another bowl, combine warm milk, melted butter, sour cream, and eggs.
- Stir wet into dry to form a shaggy dough. Knead 8–10 minutes until smooth and elastic.
- Place in greased bowl, cover, and let rise 1 hour until doubled.
- Sauté chopped onion in butter/oil until translucent.
- Add ground beef or sausage, cook through, breaking up meat. Season with salt, pepper, and optional spices. Stir in sour cream or cream if using. Cool filling slightly.
- Preheat oven to 350°F (175°C). Prepare baking dish with grease or parchment.
- Punch down dough, divide in two, and roll out to ⅛ inch thick. Cut 3-inch circles (about 24).
- Place 1 tbsp filling in each circle, fold or pinch to seal, and place seam-down on baking dish. Brush tops with egg wash.
- Bake 20–25 minutes until golden. Rest 5 minutes after baking.
- For sauce, melt butter in saucepan. Stir in flour and cook 1–2 minutes.
- Slowly whisk in milk, simmer 3–5 minutes until thick.
- Add sour cream, dill, and season to taste. Thin with extra milk if needed.
- Arrange buns in casserole, pour warm sauce over, and return to oven at 325°F (163°C) for 10 minutes or serve immediately with extra sauce.
Notes
Serve with a sprinkle of fresh dill or cracked pepper for a beautiful finish. These meat buns are perfect for gatherings or cozy dinners.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mennonite
Nutrition
- Serving Size: 2 buns with sauce
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
Tips for the Best Mennonite Fleisch Perishke Recipe
- Room Temperature Ingredients: Let your milk, eggs, and sour cream come to room temperature before mixing. Cold ingredients can slow yeast activation and affect dough rise.
- Don’t Overstuff: Too much filling can cause the buns to burst or unevenly bake. Stick to about 1 tablespoon per circle for a perfect balance.
- Even Dough Thickness: Roll the dough evenly. A slightly thicker edge can prevent tearing during shaping, but too thick can yield dense buns.
- Test Sauce Consistency: After whisking in sour cream and dill, taste before seasoning. The creaminess can mask salt, so adjust gradually.
- Freezing Option: Freeze shaped buns on a parchment-lined tray until solid, then transfer to a freezer bag. Bake from frozen—add 5–10 minutes to baking time, and cover with foil if the tops brown too quickly.
Recommended Tools
- Stand Mixer with Dough Hook (Optional): If you bake often, a mixer saves elbow grease when kneading dough.
- 3-Inch Round Cutter: For uniform, professional-looking buns. A small bowl or drinking glass works in a pinch.
- Baking Dish or Rimmed Sheet Pan: Choose a deep dish if you plan to bake with sauce.
- Medium Saucepan & Whisk: For the smoothest roux and sauce; a heat-resistant silicone whisk helps prevent sticking.
- Kitchen Thermometer: Ensures milk is at the optimal 110°F (43°C) for yeast activation—and guarantees a perfectly warmed sauce.
How to Store Mennonite Fleisch Perishke for Freshness
- Short-Term (Refrigerator): Place cooled buns and sauce separately in airtight containers. The buns will last 2–3 days; sauce stays fresh for up to 4 days. When ready to eat, reheat buns in a 325°F (163°C) oven for 5–7 minutes, and warm sauce on the stovetop, adding a splash of milk if it’s too thick.
- Long-Term (Freezer): Freeze baked buns in a single layer on a tray until solid, then transfer to a freezer-safe bag. Freeze sauce in freezer-safe containers, leaving a half-inch headspace for expansion. Buns keep up to 3 months; sauce up to 2 months. Thaw overnight in the refrigerator before reheating.
More Related Recipes
- Explore other Mennonite classics like the Mennonite Paska Recipe – a sweet, braided Easter bread perfect for your holiday table.
- Dive into the festive spirit with Mennonite New Year’s Cookies—bite-sized treats that melt in your mouth.
- Don’t miss the fluffy Mennonite Easter Bread Recipe for your spring celebrations.
- For more culinary inspiration and behind-the-scenes stories, check out our posting archive on Medium.
- Get visual inspiration and step-by-step images on our Pinterest page.
Frequently Asked Questions
Can I use a different meat for the filling?
Absolutely! Ground pork, turkey, or a mix of beef and pork will all work. If you choose leaner meats (like turkey), add a spoonful of sour cream or a drizzle of oil to keep the filling moist.
Is there a vegetarian version of Fleisch Perishke?
Yes, swap the meat for sautéed cabbage and mushrooms or a seasoned lentil mixture. Just cook down the veggies until tender, season well, and follow the same assembly steps.
How do I prevent the buns from getting soggy under the sauce?
To minimize sogginess, bake the buns until they’re just golden and let them rest while you prepare the sauce. If you bake again with the sauce, use a slightly lower temperature (325°F/163°C) for only 8–10 minutes. This allows them to soak up flavors without turning mushy.
Can I make the dough in advance?
Definitely. After the first rise, you can refrigerate the dough (covered) for up to 12 hours. Bring it back to room temperature before rolling, shaping, and baking.