INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
In a hot pan, stir fry filling ingredients quickly for 5 minutes but do not
let too much fat separate. Cool mixture quickly in fridge.
Prepare yeast: in a small bowl, mix sugar with water. Sprinkle yeast on
top, set aside in warm place until frothy.
Meanwhile, scald milk and put it in a large mixing bowl. Add salt, sugar
and oil and stir. In another bowl, mix eggs with sour cream. When milk is
cooled to lukewarm, add egg mixture. Then add yeast mixture and 2 cups of
flour. Beat thoroughly with wooden spoon or electric mixer. Add another cup
of flour and continue beating.
Using a spoon or a dough-hook, mix in almost all the rest of the flour. The
dough will be stiff but still sticky. When the dough begins to leave the
sides of the bowl, turn it out onto a lightly floured board. Work enough
flour into dough so that it can be handled without sticking to hands or
board. Knead with the heels of your hands for about 5-10 minutes, slapping
the ball down on the board a few times.
Place ball into a greased bowl; grease the top of the dough and cover with
plastic wrap. Let rise in a warm place about 1 and 1/2 hours, ot until
doubled.
Punch down dough. On a floured surface, roll out the dough to about 1/4
inch thick. (You may want to roll only part of the dough at a time).
Starting in one corner, place 1 teaspoon of filling on the dough. Fold
over. Cut a half-moon shape with the rim of a glass or a cookie cutter.
Press seam tightly with fingers and tuck it under. Place buns on a greased
cookie sheet and brush with beaten egg. Let rise about 20 minutes. Bake at
400 for 10 minutes or until golden brown. (These can be frozen [presumably,
she means after they've been baked, but I'm not sure].)
Posted to FOODWINE Digest 30 Jan 97 by Jennifer Panek
<panek@CHASS.UTORONTO.CA> on Jan 30, 1997.

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