“Pirozhky”

Combine the flour, salt, butter and sour cream in a deep bowl.

With your fingers, rub the flour and butter together.

Wrap the ball of dough in wax paper, and chill for about 1 hour.

On a lightly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip.

Turn the pastry around and again roll it out lengthwise.

Fold into thirds and roll out the packet as before.

Repeat this entire process twice more, ending with the folded packet.

Wrap it is wax paper and refrigerate for an additional hour.

Over high heat, melt the butter.

Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.

Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain.

Grind the meat-and-onion mixture.

Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning.

Preheat the oven to 400°.

On a lightly floured surface, roll the dough into a circle about 1/8 inch thick.

With saucer cut out as many circles as you can. Gather the scraps into a ball and roll out again, cutting additional circles.

Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly.

Fold one long side of the dough up over the filling, almost covering it.

Fold in the two ends of the dough about?

Inch, and lastly, fold over the remaining long side of the dough.

Place the Pirozhky side by side, with the seam sides down on a buttered baking sheet.

Bake for 30 minutes.

Take them out to grease the surface with beaten egg and put back for couple of minutes until they are golden brown.

Serve with clear chicken or beef soup, on the zakuska table or presented alone as a first course.