1 large onion
2-3 tbsp cooking oil
14 oz ground beef
1/2 cup beef stock
2 tbsp smetana or sour cream or creme fraiche
sakt and ground black pepper
1/4 cup butter
1 cup milk
3 tbsp water
1 egg yolk
1/2 tsp salt
1 1/2 tsp sugar
1/8 oz easy blend, rapid rise dried yeast
3 1/2 cups plain flour
To make the FILLING: chop the onion, and fry in some oil for about 5 minutes until golden brown. Add the beef and keep stirring for about 10 minutes until browned, then add the stock and the sour cream or smetana to the mix. Stir and cover; leave for about 10-15 minutes. Stir occasionally. Take off heat and leave to cool.
Boil the egg for 10 minutes, run under cold water, remove the shell, and chop finely. Stir into the beef. Add salt and pepper to taste.
To make the DOUGH: melt the butter in a pan, and add the milk and water. Remove from the heat. Whisk a whole egg with the salt and sugar and add to the milk mixture. In a separate bowl, mix the yeast with the flour and stir little by little into the egg mixture. Knead the resulting dough for about 5 minutes. Cover this dough with a dish towel and leave in a warm place for 30 minutes so that it can rise to double its size.
For BOTH: Preheat the oven to 450 F. Grease a large baking sheet, and knead the dough for 3 minutes. Cut the dough into 24 pieces and make each piece into a ball. Let rest for 5-10 minutes. Flatten each ball to a round piece of about 4 inches in diameter. Put about 1 1/2 tbsp of the beef mixture in the center. Fold together and seal the edges at the top. Put them upside down with the sealed part facing down on the baking sheet. Whisk the egg yolk with 1 tbsp water and brush on top of the pies, leaving them to rest for 20 minutes. Bake for 12-13 minutes until golden. Leave to cool after transferring to a wire wrack.