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Meat Perishky

breads, pork, beef - ground

1 1/4 cups milk
1/4 cup shortening
3 tablespoons granulated sugar
1/4 cup warm water
1 tablespoon active dry yeast
3 eggs
1/2 teaspoon salt
5 1/2 cups all-purpose flour (approx)
----Filling----
8 ounces lean ground beef
4 ounces lean ground pork
1 onion; finely chopped
1 small carrot; grated
2 cloves garlic; minced
1 teaspoon dried oregano
1 egg; beaten
1 can (10 oz) cream of mushroom or celery soup
1/4 cup beef stock
1/4 teaspoon pepper
pinch salt

FILLING: In large skillet over medium high heat, cook beef and pork, breaking up with spoon, for about 10 minutes or until no longer pink inside. Drain off fat. Transfer to bowl. Return skillet to medium heat and add onion, carrot, garlic and oregano; cook, stirring, for 5 minutes or until softened. Return meat mixture to skillet along with egg, soup, stock, pepper and salt; heat through. Let cool completely. Set aside in refrigerator. (Make-ahead: Cover and refrigerate for up to 1 day.) Meanwhile, in small saucepan, heat milk, shortening and 2 tablespoons of the sugar over medium heat, stirring, until shortening is melted and sugar is dissolved. Let cool to room temperature. In large bowl, dissolve remaining sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in eggs, milk mixture and salt. Stir in 4 1/2 cups of the flour, 1 cup at a time, until soft sticky dough forms. Turn out onto floured surface and knead for about 10 minutes, adding as much of the remaining flour as necessary to make soft dough. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-- Free place for 1 hour or until doubled in bulk. Punch down dough; divide in half. On lightly floured surface, roll out each half to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cookie cutter, cut out circles; reroll scraps and continue cutting. Spoon 1 tablespoon filling in centre of each dough circle; brush edges with water. Top with another piece of dough; pinch edges together to seal. Place on parchment paper-lined baking sheet. Repeat with remaining circles and filling. Cover lightly with tea towel and let rise for about 1 hour or until doubled in bulk. TIP: When rerolling dough you may need to let it rest, covered, for a few minutes if it becomes too elastic. Bake in centre of 350°F oven for about 15 minutes or until golden.

Contributor: Canadian Living Magazine, May, 2000

Yield: 34 buns

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