Rassegai

Instructions

1. Dissolve the yeast in the lukewarm milk, then knead with the flour, egg, butter and salt into a soft dough. Let it rise for 1 hour, covered.
2. Fry the sliced onion in butter for 5 minutes, then add the minced beef and brown it, crumbling it as it cooks.
3. Season the filling, let it cool, then stir in the chopped hard-boiled egg.
4. Divide the dough into 8 portions and flatten each into a disc. Place a spoonful of filling in the centre.
5. Bring the edges up toward the centre to seal the dough, leaving a small opening on top, like a little elongated pirozhki.
6. Arrange the buns on a tray, let them rise for 20 minutes, then bake at 200 °C for 20 to 25 minutes until golden.
7. Serve warm, optionally with broth.