Meat Puffs

Sift flour with yeast into a bowl

Make a depression in the center and add salt and butter or margarine

Mix in some of the flour

Add the egg and yogurt and knead until you get a workable dough

Let it rest covered in the refrigerator for 1 hour

While this is happening, prepare the filling: chop onion and mushrooms

Melt butter and sauté onion and mushrooms for a few minutes

Add ground beef and season with salt and black pepper

Mix well, simmer for a few minutes, and let it cool

Add the chopped hard-boiled eggs and mix well

Preheat oven to hot (400°F)

Roll out dough thinly, cut into rectangles of 11 x 12 cm

Place 1 tablespoon filling in the center

Pickle edges with egg white and close tightly

Brush surface with egg yolk

Bake for 15-20 minutes or until golden brown

Make 23 meat puffs

To freeze: let meat puffs cool on the baking sheet and then transfer to a freezer bag, leaving space between each one

After freezing, remove air, seal with plastic wrap, and return to freezer

To thaw: let meat puffs thaw at room temperature and then reheat in a low oven (150°F) until completely thawed and warmed through

Serve immediately

If desired, remove from freezer, place on baking sheet, and heat in a moderate oven (350°F) until completely thawed and warmed through, then serve

If it starts to brown too much, cover with aluminum foil without pressing.