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Kreplach (Jewish)

ingredients

450 g noodle pastry
50 g finely chopped onion
10 ml oil
1 egg
250 g finely minced, cooked beef or veal
seasoning

method

1. Cook the onion in oil without colouring.

2. Combine the onion, minced meat, seasoning and eggs to make a filling, adding white breadcrumbs if necessary.

3. Roll out the pastry to form an oblong 40 cm x 25 cm and 2 mm thick and cut into 5 cm squares.

4. Place a little of the filling in the centre of each square, brush the edges with eggwash, then fold over as a triangle and press and seal the edges.

5. Spread out on a tray previously sprinkled with fine semolina and allow to dry out, then cook in simmering chicken soup for 8 minutes.

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