Gluten Free Meat Perisky

READY IN: 4hrs 15mins
YIELD: 75 perisky




  • 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.