Servings: 6

For the Meat Filling: subheading: For the Meat Filling:
3 Lbs. Chuck Roast 3 Lbs. Chuck Roast
1 Yellow Onion (diced) 1 Yellow Onion (diced)
4 Tbsp. Unsalted Butter 4 Tbsp. Unsalted Butter
2 tsp. Onion Powder 2 tsp. Onion Powder
1 Cube Beef Bullion 1 Cube Beef Bullion
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper
For the Dough: subheading: For the Dough:
4½ Cu. All-Purpose Flour 4½ Cu. All-Purpose Flour
2 Cu. Whole Milk (warmed) 2 Cu. Whole Milk (warmed)
1 tsp. Kosher Salt 1 tsp. Kosher Salt
1/2 Cu. Margarine ½ Cu. Margarine
2 Eggs 2 Eggs
¼ oz. Active Dry Yeast ¼ oz. Active Dry Yeast
1 Egg (for egg wash) 1 Egg (for egg wash)
1 tsp. Sugar 1 tsp. Sugar

For the Meat Filling: subheading: For the Meat Filling:
In a slow cooker, add beef, ¼ Cu. water and bullion - cook on low for 7 to 8 hours until tender.
When roast is done and cooled, run through a meat grinder or finely chop. Sauté chopped onion in remaining 2 Tbsp. butter until light golden brown. Mix the ground roast and onions together (mixture will be crumbly) and add salt, pepper, onion powder and meat seasonings to taste. Press into large frying pan. On low temp, reheat meat till warm, not hot, stirring occasionally and then remove from heat.
For the Dough: subheading: For the Dough:
Warm up milk at medium temp, then add salt, sugar and melted margarine. When the milk mixture has slightly cooled but still a bit warm stir in egg and yeast. Add flour and mix until dough forms. Let dough rise according to yeast package directions (about 1 hour).
Roll out dough on floured cool surface. Using wine glass or round cookie/biscuit cutter (about 3 to 4 inches in diameter) to cut out dough. If dough is too sticky or too fragile to work with, add a bit more flour when rolling out.
Preheat oven to 350°F.
In each dough round, add one small spoonful of meat mixture, fold over dough to make half circle. Press edges with fork to seal pastry. Place pastries onto lightly sprayed sheet pan. Brush tops with egg wash, and bake for about 20 minutes, or until golden brown.