Piroski

Ingredients:

4 cups Flour
4  Egg Yolks
1/3 cup Milk
1/2 cup Butter
3 leveled tablespoons Yeast
1 leveled teaspoon Salt
1 lb. Ground Beef
Vegetable Oil for fying (you may also use olive oil)
1 small Onion
Parsley
Tomato Sauce

Directions:

Warm the milk until lukewarm, then crumble the yeast into it with your fingertips.
Add 1 cup flour and mix all into a smooth dough. Cover and let stand in a warm area to rise.
Next, add the butter, egg yolks, salt and the rest of the flour and stir well. Knead into a rather tight and elastic dough. If necessary, add water or flour. Cover with a towel and again set in a warm place to rise a second time. Then knead once more to knock down the dough.
Break into small pieces.
During the rising of the dough, cook the ground beef.
Mix it with 2 tablespoons of butter, a finely chopped onion, chopped parsley and a small quantity of tomato.
Cook well, adding 4 or 5 tablespoons of grated cheese just before it is finished.
Take a small piece of dough and roll it flat, on a floured board with a rolling pin.
Lay one spoonful of cooked ground meat in the center of the dough.
Fold the dough in half to form a half-moon shape and enclose the filling. Shape it a little in the palm of your hand to make a more oval shape.
Smear with egg white. Place on a greased baking tin and set aside in a warm place to rise.
Then deep fry the turnover in oil until each turns a golden brown.
Take them from the oil with a perforated spoon, lay on paper towels to drain and serve them warm.

Here are some variations to this recipe:

1. Instead of frying the turnovers, you can bake them in an oven. In this casse, after wrapping the turnovers, put them in a buttered baking pan to rise. Brush the tops with egg white. Then put them in a moderate oven and bake until brown.

2. The meat filling can be made from lean chicken, ham, fish or hard-boiled eggs, chopped and mixed with bechamel sauce or mashed potatoes.

3. Another variation is sweet Russian turnovers. Add 3 tablespoons of sugar together with the salt to the dough. Fillwith jelly or marmalade and chopped candied fruit. Sprinkle with powdered sugar and serve.

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