This classic Jewish snack bakes into a round pastry with a crisp crust and warm, hearty filling.
In a large bowl, whisk together the eggs with the salt, baking powder, and oil. Gradually add the flour, just enough to make a soft dough that is no longer sticky. You may not use all of the flour.
Knead for about 10 minutes, until very smooth and elastic, sprinkling in a little flour if necessary. Place into an oiled bowl and turn to coat the dough.Cover the bowl with plastic wrap and leave for an hour.
After the dough has risen, knead 10 times and roll out into a thin layer. Cut into 3-inch rounds.
MIx all the ingredients together.
Hea the oil in a large skillet over medium-high heat. Add the meat and season with salt and pepper. Cook until cooked throught, about 8 minutes. Add the onion and cook until transulcent. Let cool slightly.
Place 1 tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them. Place on greased baking sheets, brush with the egg wash, and bake in a preheated 350 degrees for 20‑25 minutes, or until golden.