2 c. all purpose flour
2/3 c. lard
1/4 lb. mushrooms, chopped
1 clove garlic, minced
3/4 lb. lean ground beef
2 tsp. dried dill weed
1/4 tsp. black pepper
Sour cream
1/8 tsp. salt
5 tbsp. ice water
1 sm. onion, minced
2 tbsp. butter
2 c. cheddar cheese, shredded
1 tsp. seasoned salt
1 egg yolk, beaten

In large bowl, combine flour and salt. Cut in lard with pastry blender until mixture forms coarse crumbs. Sprinkle with water, 1 tablespoon at a time, stirring until dough clings together. Form into a smooth ball. Cover with plastic wrap and refrigerate. Saute mushrooms, onion and garlic in heated butter. Transfer to a large bowl. Brown ground beef. Drain excess fat. Add meat to mushroom mixture, along with cheese, dill weed, salt and black pepper. Set aside.

Divide dough in half. Roll out large enough to make 3 circles 5" in diameter. Pat together leftover dough. Roll out to make 1 more 5" circle. Repeat with remaining dough. Divide meat equally among 8 circles. Moisten edges of rounds. Fold over. Press together and crimp. Brush with beaten egg yolk. Prick surface with fork. Place on cookie sheet. Bake at 425 degrees for 25 minutes or until golden brown. Serve with sour cream.