INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3021
Calories From Fat: 1403
Total Fat: 156.9g
Cholesterol: 805.9mg
Sodium: 2771.8mg
Potassium: 1835.9mg
Carbohydrates: 299.1g
Fiber: 14.4g
Sugar: 35.7g
Protein: 98.4g