Meat Buns (Perishki)

I got this recipe from Londa Thiessen, who got it from her Grandma Elsie.

They are soooo delicious, and while they are a bit labor intensive, they are well worth the effort.

Meat Buns

Dough:
2 tbsp Yeast
1/2 c warm water
1 tbsp sugar
Dissolve. Let stand 10 minutes.

3/4 tsp salt
4 c flour
1 1/2 tbsp sugar
1/2 lb lard
1 c sour cream
3 eggs (beaten)

Combine sour cream and eggs. Mix together the lard, sugar, salt and flour like you do for a pie crust.
Combine all and mix. Dough will be sticky.
Refrigerate overnight.

Roll out to 1/4" thickness. cut dough into circles with a cup. Place meat in center, and pinch shut.
Let rise for 20 minutes. Bake at 350 for 20-25 minutes until golden.

Filling:
1/2 pkg bacon, crumbled
1 1/2 lbs ground beef
1/2 c chopped onion
1 can cream of mushroom
1 pkg onion soup mix

Fry meats. Add soups and cook for 1/2 hour until soup is absorbed. Refrigerate overnight. Works best when meat is cold.

Filling variation:
1 1/2 lbs ground beef
4" farmer sausage
1/4 lb Bacon
1 can cream of mushroom soup
1 pkg onion soup mix