Fleisch Perishky (pastry meat pockets) Regular and Gluten- Free Version

I have had this recipe forever and have no idea where I got it from but I always get rave reviews when I make them.

The pastry is an unusual yeast pastry that is light and flaky, very soft to handle but rolls out easily.

I was making these for a Christmas party and knew there were a couple of other Celiacs coming other than me so I made a GF version that was proclaimed to be as good as the regular ones. When the regular ones were gone the GF ones were polished off as well.

Regular Wheat Pastry

• 2/3 cup warm water
• 1 tsp. sugar
• 1 tbsp yeast
• 2 1/2 cups flour
• 1 cup butter or 1/2 cup shortening and 1/2 cup butter
• 4 egg yolks

1. Let yeast proof in sugar and warm water
2. cut fat into flour
3. Beat egg yolks and add yeast mixture
4. Mix liquids into flour mixture and mix well . Dough will be soft but not sticky. Adding a little more flour as needed, knead lightly until smooth .
5. Roll out quite thin on floured surface and cut into strips - desired length and wide enough to enough to fold over and pinch together over filling - pinch ends closed as well.





6. For filling I use a smoked farmer sausage (uncooked) - Mennonite Farmer Sausage is wonderful , or you could use smokies or other favorite sausages or a meat filling such as ground roast beef moistened with mayonnaise and spices. Cut the Farmer Sausage in half lengthwise and then in half again - and into desired lengths.
7. Place on pan and bake (without letting them rise) at 400' for about 20 minutes or until lightly browned.
8. We prefer them eaten cold.
   

My Gluten-Free version

• 1/3 cup water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 tbsp. yeast
• 1/4 cup white bean flour
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 1/4 sweet rice flour
• 1 tsp zanthan gum
• 1/4 cup butter
• 1 egg yolk

1. Mix 1/3 cup warm water with sugar and gelatin , sprinkle yeast on top , stir and let proof until doubled in volume.
2. Mix all dry ingredients together and then cut in butter
3. Add beaten egg yolk to yeast and stir
4. Add liquid to flour and mix together well.
5. If dough is sticky add a little more sweet rice flour and knead lightly on a floured (with sweet rice flour) until smooth .
6. Dough will be very soft and difficult to roll out. I found it worked well to pinch off a piece of dough and form it around the piece of sausage. (see reg. recipe for tips on filling)
7. Place on pan and bake at 400' for about 15/20 minutes until light brown.
8. We prefer them eaten cold.

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