1 lb. noodle dough (recipe below)
1 tsp. peanut oil
1/4 c. finely chopped onion
1/2 lb. lean ground beef
1 tsp. flour
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
Peanut oil

Prepare noodle dough. Cover tightly with plastic wrap; let rest 1/2 hour.

Meanwhile, heat 1 tablespoon peanut oil in skillet. Add onion; saute until tender. Add ground beef; saute until browned. Remove from heat; stir in flour, dill weed, salt and pepper. Cool slightly.

Divide dough in half, roll each half to an 18"x12" rectangle. Using a round 3 1/2" cutter, cut circles out of dough. Place about 1 teaspoon filling in 3 1/2" cutter, cut circles out of dough. Place about 1 teaspoon filling in center of each circle. Moisten edge with water. Fold dough in half over filling to form crescent shape. Pinch seam well, then press edge with tines of fork.

Fry several pirozhki at a time in deep hot (375) peanut oil until golden brown on each side, about 2 minutes. Drain on paper towels. Serve hot with horseradish or curly dipping sauces if desired.

NOODLE DOUGH: Combine 2 cups unsifted flour, 2 eggs and 1/2 teaspoon salt in a bowl. Work mixture with hands until thoroughly blended (add 1 tablespoon water if necessary to make dough more pliable). Knead on a lightly floured board until smooth and elastic, about 5 minutes. Makes about 2 dozen appetizers.