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1
Prepare the pastry and chill it.
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2
Preheat oven to 400 degrees.
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3
Heat the butter in a skillet and add the onions.
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4
Cook, stirring, until the onions are wilted.
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5
Add the beef and, using a heavy metal kitchen spoon, stir and chop down to break up any lumps in the meat.
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6
Cook until meat loses its raw look.
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7
Add salt and pepper to taste.
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8
Add the chopped egg and dill.
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9
Stir to blend.
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10
There should be about four cups.
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11
Remove to a mixing bowl and let cool.
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12
Roll out the pastry as thinly as possible (less than one-eighthinch thick).
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13
Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds.
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14
We used a 4-inch cookie cutter to produce 30 rounds.
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15
The dough will shrink after cutting.
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16
You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand.
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17
Beat the egg with the water.
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18
Brush the top of each pastry round with the egg mixture.
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19
Use about two tablespoons of filling for each circle of dough.
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20
Shape the filling into an oval and place it on half of the circle of dough.
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21
Fold the other half of the circle of dough over to enclose the filling.
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22
Press the edges of the dough with the fingers or the tines of a fork to seal.
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23
Brush the tops with egg mixture to seal.
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24
Arrange the filled pieces on a lightly greased baking sheet.
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25
Place in the oven and bake 25 minutes.
