Recipe(tried): Little Meat Pockets (Pirozhki)

LITTLE MEAT POCKETS (PIROZHKI)

1 envelope yeast
1 cup warm milk (105 to 115 degrees F)
4 3/4 cups sifted flour, divided use
1/2 teaspoon salt
1 tablespoon sugar
3 eggs, beaten
1/4 cup butter, melted
1 large onion, minced
1 lb ground meat
2 tablespoons butter
Salt and pepper, to taste
1/4 teaspoon ground black pepper
3 hard boiled eggs, minced
Oil or fat (optional, for frying)

Soften yeast in warm milk. Add 1 cup flour. Let rise in warm place for 1 hour or until light and bubbly.

Add remaining flour, 1/2 teaspoon salt, sugar, eggs and melted butter; mix well. Let rise until doubled in bulk.

Meanwhile, brown onion and meat in 2 tablespoons butter. Add salt and pepper to taste. Cool, then add hard boiled eggs; mix well.

Divide dough into egg-size pieces. Roll each piece flat. Place 1/2 tablespoon meat mixture on each piece of dough. Fold and seal edges. Let rise several minutes.

Fry in deep fat heated to 375 degrees F until brown. (Or place on a lightly greased baking sheet; brush with beaten egg and bake at 400 degrees F for 25 minutes)

Makes 6 servings