Home › Meats and Entrees › Punski

Punski

(Russia.) Chop and fry 1 onion; add the meat of a sliced fillet of veal; fry it, season it, and let it cool. Chop it fine with the yolks of 3 hard-boiled eggs and a little parsley, thicken it to a paste with some good broth. Roll out very thin some fine pastry dough, cut into circles, and by putting two together, fill with the meat. Let it rise a little, brush with the yolk of an egg, and bake until brown. Serve on a dish with a good sauce.