Russian Meat Pockets(Pirozhki)

• 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

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

ground beef, warm milk, flour, yeast, salt, eggs, onion, sugar, black pepper, eggs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19563 (may not work)