Ukrainian Crimean Lamb Pies

• 2 cups all-purpose flour
• 1/2 tsp. salt
• 2 lg. egg yolks
• 1 tbsp. vegetable oil
• 7 to 8 tbsp. water
• 1/2 lb. ground lamb
• 1/4 lb. ground sirloin
• 2 cloves garlic, minced
• 2 md. onions, finely chopped
• 1/4 cup chopped fresh cilantro (or parsley)
• Salt and pepper, to taste
• 3 tbsp. unsalted butter,melted
• 1/3 cup ice water

1. Dough: In a food processor, blend the flour and 1/2 teaspoon salt.
2. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade.
3. Transfer the dough to a floured surface and knead until smooth, about 2 minutes.
4. Cover with cotton tea towel and let stand for 30 minutes.
5. Divide the dough into twelve equal pieces and shape them into balls.
6. Let stand covered for 15 minutes.
7. Filling: Vegetable oil for deep frying.
8. Combine the lamb, sirloin, garlic, onions, and cilantro in a bowl.
9. Season with salt, and very generously, with black pepper.
10. On a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter.
11. Brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 minutes.
12. Roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
13. Mix the ice water into the filling and divide the filling into twelve equal portions.
14. Place a filling portion on one side of each round of dough.
15. Fold the other half over the filling and press the edges together.
16. Trim the edges even with a sharp knife and seal with the tines of a fork.
17. Heat the oil in deep fryer to 375F.
18. Fry the chebureky until deep golden, 3 to 4 minutes on each side.
19. Drain on paper towels.
20. Serve at once.

flour, salt, egg yolks, vegetable oil, water, ground lamb, ground sirloin, garlic, onions, fresh cilantro, salt, unsalted butter, water

Taken from www.foodgeeks.com/recipes/17600 (may not work)