|Ground beef||1 Pound, crumbled|
|Beef broth||1 Cup (16 tbs)|
|Onions||4 Large, chopped|
|Salt||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground red pepper||To Taste|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter||1 Cup (16 tbs) (2 sticks)|
|All purpose flour||5 Cup (80 tbs)|
|Baking powder||2 Teaspoon|
|Egg yolks||2 , lightly beaten|
|Hard cooked eggs||3 , sliced|
|Canned sliced black olives||3 Ounce, drained (1 can)|
|Egg||1 , beaten with 1 tablespoon water|
For filling: Simmer meat in broth until it is no longer pink, 10 to 15 minutes.
Meanwhile, melt 3 tablespoons butter in medium skillet over medium heat.
Add onion and saute until golden.
Stir in paprika, salt, cumin and red pepper.
Add to beef and simmer about 5 minutes.
Taste and adjust seasoning if necessary.
Let cool, then chill thoroughly.
For dough: scald milk.
Add butter and let melt over very low heat.
Combine flour, baking powder and salt in large bowl.
Make well in center and add egg yolks.
Stir in cooled milk and blend well.
Turn out onto lightly floured surface and knead until smooth.
Cover with towel and let rest in draft-free area about 20 minutes.
Preheat oven to 400Â°F.
Lightly butter baking sheet.
Divide dough into 4 pieces.
Roll each into 10 x 15 inch rectangle.
Using pastry wheel, cut each rectangle into six 5 inch squares.
Place heaping tablespoon of filling on each square.
Top with a few slices of egg and some of olives.
Fold dough over filling (as for a letter).
Moisten edges with a little water and press lightly to make them stick together.
Fold over and seal ends in same way.
Transfer to baking sheet.
Repeat with remaining dough and filling.
Brush with beaten egg and bake until golden, 35 to 40 minutes.