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RUSSIAN PIROSHKI 
1/4 lb. sweet butter
2 c. sifted enriched flour
1 1/2 tsp. salt
1 c. sour cream (or enough to moisten dough)
2 tbsp. extra butter

FILLING:

1/2 lb. ground beef
2 tbsp. butter
1/2 sm. onion, chopped
1 hard cooked egg, chopped
Salt & pepper
1 tsp. flour
1/4 c. water

To mix pastry, cut butter into sifted flour and salt as for pie crust, but leave the mixture in coarse lumps. Add enough sour cream to bind. Gather into a ball; roll into 15"x12" rectangle.

Break extra butter into small bits and scatter it over pastry. Fold into 3 parts; press, roll out again and fold into thirds once more.

Press down; wrap in waxed paper and chill for 2 or 3 hours.

When ready to use, roll gently to 1/8" thickness and cut into 3" rounds. Fill with mixture; brush the edges of pastry with milk. Press together over filling, then fold the edge back to obtain a good seal. Bake in moderate oven, 375 degrees for 20 minutes.

To prepare filling: brown meat in butter only until it loses its red color. Add onion and brown lightly. Add egg, seasoning and flour, stirring lightly. Add water and set aside to cool.

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