1 pkg. yeast
1/4 c. warm water
1 c. milk, scalded & cooled, lukewarm
1 tsp. salt
1 egg
1/2 c. sugar
4 1/2 c. flour
1/2 c. soft or melted butter

FILLING:

1 lb. lean ground beef
1/2 med. onion, chopped fine
1/4 c. butter
1 tsp. salt
1 c. cooked rice
1/2 tsp. white pepper (no black)
4 hard boiled eggs, chopped

Dissolve yeast in water (10 minutes). Add milk, salt, egg and sugar. Stir in 2 cups of flour and beat until smooth and elastic. Stir in butter. Add remaining flour. Knead, until smooth on floured surface (8-10 minutes). Put in lightly greased bowl and let rise until doubled (I put in oven 200 degrees about 20 seconds), turn off, let dough rise. Pinch dough down, rise another 30 minutes.

Brown beef, add onions and butter; saute until onions clear. Add rest of ingredients and cool. Pinch off walnut size pastry ball and roll into 5 inch circles. Put heaping tablespoons of filling on dough and fold dough in half. Pinch edges well, using small amount of water if necessary to seal.

Place on lightly greased baking sheet. Let stand at room temperature 10 minutes. Bake 400 degrees for 10 minutes or golden brown. Makes 24 tarts. Can be made larger for lunch!