|Sour cream||1 Cup (16 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|All purpose flour||2 Cup (32 tbs), sifted|
|Ground beef||1 Pound|
|Monosodium glutamate||3⁄4 Teaspoon|
|Minced onion||1 Teaspoon|
Beat a small amount of the sour cream into the melted butter, then blend in the remaining sour cream.
Stir in sugar and egg yolks, then blend in the flour gradually.
Place in small, lightly floured bowl and sprinkle top of pastry with small amount of additional flour.
Cover lightly with waxed paper and chill overnight.
Break up the beef with a fork in a mixing bowl.
Sprinkle monosodium glutamate, salt and pepper over beef and toss lightly to distribute seasonings.
Melt the butter in a skillet, then add the onion and beef.
Cook, breaking up with a fork, until lightly browned.
Roll chilled dough to 1/16-inch thickness on lightly floured board or pastry cloth.
Cut out dough with a 3-inch round cookie cutter.
Brush inside edge of each round with egg white, then fill each with 1 teaspoon of the beef mixture.
Bring opposite sides of the rounds together and seal tightly with fingers.
Place on ungreased cookie sheets, sealed side down.
Brush tops lightly with egg white.
Bake at 400 degrees for 20 minutes or until lightly browned.