MEAT FILLING:

Same as used for PIROG.

VARIATION:

An equivalent of 2 pounds of boiled beef, which has been used in the making of beef stock or soup, may be used instead of the ground beef. It should be devoid of gristle and defatted, and put through the finest blade of a meat grinder. The onions should be chopped extra fine. They should be sauteed until golden transparent. Then the ground boiled beef added and browned quickly. Season with freshly ground pepper and salt to taste.

PASTRY:

Same as used for PIROG, except that it should be rolled out into about 1/8 inch thickness. Cut circles 3 1/2 to 4 inches with suitable sharp edged cut, glass or bowl. Place a couple tablespoons of filling in the center of the circle giving it a boat-like shape. Bring the edges of the pastry over the filling to meet in the center and pinch it together form one end to the other.

If they are to be baked the same day, brush them with egg-wash, placing them side by side on a cookie tin. Preheat oven to 400 degrees. Bake until golden brown, about 30 minutes. These freeze very well. When needed thaw the day before. Before baking dunk them in egg-wash and bake as above. They are an excellent accompaniment for beef bouillons and consommes.