Russian Meat Pockets(Pirozhki) - cooking recipe

Ingredients

1 lb. ground beef
1 cup warm milk
4 3/4 cups sifted flour
1 pkg. dry yeast
1 tsp. salt
3 eggs, beaten
1 large onion, minced
1 Tbsp. sugar
1/4 tsp. black pepper
3 hard boiled eggs, minced
1/2 cup melted butter

Preparation

Soften yeast in milk.
Add 1 cup of flour.
Let rise in warm place for 1 hour.
Add remaining flour and 1/2 tsp. of salt, sugar, eggs and melted butter.
Mix well.
Let rise until doubled in size. Divide into egg sized pieces.
Roll each piece flat.
Brown onion and meat in remaining 1/2 cup of butter.
Add salt and pepper to taste.
Add eggs, mix well.
Place 1/2 Tbsp. of meat mixture on each piece of dough and fold over.
Seal edges and let rise a few minutes.
Fry in oil heated to 375 F until brown.
You can also brush with a beaten egg and bake at 400 F for 25 minutes.
Makes 6 servings.