Mix lukewarm (37 C) milk with yeast and sugar, and add enough flour to make a very soft dough. Let it rise in a warm place for 1-2 hours. Then knead in the butter and enough flour to make a dough that can be rolled out and folded into pockets. The softer you can keep it, the more tender it will be. Return the dough to a warm place and let rise until double in bulk.

Roll out portions of the dough to form a thin sheet. Place tablespoonfuls of filling in a row on the dough and paint the area surrounding the filling with the beaten egg. Fold the edge of the dough over the row of fillings, and use a class or cup to cut halfmoons with the filling inside. Crimp the edges with your fingers to keep the filling from seeping out. Place the pirukas on a greased cookie sheet, paint with the beaten egg, and bake in a medium oven (350 F or 270 C) until golden, about 15 minutes.

Alternatively you can place the filling as a strip along the dough, fold the dough over the seal to make a thin log, and bake this - it takes just a little longer. The log can be sliced at serving time. This is less work, but not as elegant, and not as easy to pack for a picnic or for lunches.

Grind a pot roast or other well cooked beef. If cooking meat specially for this, boil it and use the broth for a soup (see beet soup). Grind the meat and season with salt and pepper. Cooked mashed vegetables such as green peppers, carrots and onions, and flavorings such as parsley and garlic can be mixed with the beef. If the meat mixture won't stick together, moisten with some broth.