1 c. butter
8 oz. cream cheese
1/4 c. heavy cream
2 1/2 c. flour
1 tsp. salt
2 onions, chopped
1/4 c. butter
3/4 lb. ground beef
2 tbsp. sour cream
1 c. cooked rice
1 tsp. dry dillweed
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 tbsp. water

Cream together the 1 cup butter and cheese and beat in cream. Blend in flour and salt and chill well. Saute onions in the 1/4 cup butter until transparent. Add beef and cook, stirring until meat loses color. Remove from heat and stir in sour cream, rice, dill weed, salt and pepper.

Roll out dough very thinly and cut 8 inch rounds or squares. Put 1 teaspoon filling on one side of pastry cutout. Combine egg and water. Moisten edges of dough with egg mixture. Fold dough over filling forming crescents or triangles. Seal edges. Arrange on baking sheet and brush with remaining egg mixture. Freeze on baking sheet, package and store.

To bake fresh or frozen: Make a small hole in center of each piroshki to allow steam to escape and bake in preheated 400 degree oven for 15 to 20 minutes or until golden brown. Serve hot.