| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/4 |
c |
Lukewarm water |
| 1 |
c |
Milk |
|
|
About 3 1/2 cups flour |
| 2 |
|
Eggs |
| 1 |
tb |
Water |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 |
tb |
Melted butter |
| 6 |
tb |
Butter |
| 1/2 |
lb |
Lean ground beef |
| 3/4 |
c |
Water or meat broth |
| 2 |
md |
Onions; chopped |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
|
|
Ground black pepper to taste (preferably freshly ground) |
| 2 |
tb |
Chopped fresh parsley or 1/4 teaspoon powdered dill |
INSTRUCTIONS
PASTRY
MEAT FILLING
adapted from "The New York Times Cookbook" by Craig Claiborne
Soften the yeast in the water. Bring the milk to a boil and cook to
lukewarm (the outside of the pan will be comfortable to the touch). Add
about half the flour and beat until smooth. Cover and let stand until
light, at least thirty minutes. Blend one egg yolk with the tablespoon of
water, cover and set aside. Mix the remaining egg white and whole egg,
sugar, salt, and melted butter. Add to the yeast mixture and blend. Add
enough of the remaining flour to make a fairly soft dough. Knead until
dough is smooth and elastic, about 8 to 10 minutes. Turn into a greased
bowl, grease the top, cover with a towel, and let rise in a warm draft-free
place (80 to 85 degrees F) until doubled in bulk, about 1 1/2 hours. (A
closed oven is an excellent place to let yeast rise.)
Squeeze off small egg-shaped pieces of dough and shape into balls. Roll
each to less than 1/4 inch thickness on a floured board. Place a rounded
teaspoon of meat filling (recipe to follow) in the center, fold the sides
of the dough over the filling, and roll into a long shape with tapering
ends and a plump center. Place on a greased baking sheet, cover and let
stand until the dough is light, about 20 minutes. Brush the tops with the
reserved egg yolk mixture and bake in a preheated 425-degree F oven for
fifteen minutes. Lower the oven temperature to 400 degrees F and bake until
brown, about 20 minutes longer.
Meat Filling: In a skillet heat half the butter, add the meat, and cook
until the meat is brown. Remove the meat from the pan and grind again,
using the finest blade of a food grinder. Add the water or meat broth to
the skillet and heat while scraping loose the browned particles. In a
separate skillet heat the remaining butter, add the onions, and cook until
onions are brown. Stir in the flour. Add the liquid from the first skillet
and cook, stirring, until thickened. Combine all the ingredients and season
to taste. Use with the pastry as directed above.
Makes about 36 servings. Posted to JEWISH-FOOD digest V97 #240 by Janie
McKinney <aquila@earthlink.net> on Aug 28, 1997
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