Instructions: Chop the meat very fine, combine with bread and season. Cook minced onion in butter until light golden-brown and add to meat mixture. If meat is lean, add a little meat stock so that stuffing will not be too dry.

Make dough, mixing flour, eggs and water together well. Work until firm.

Roll into a very thin sheet. Cut into 3-inch squares.

Fill each pocket with a little of the stuffing, taking care to pinch edge s securely together. Cook in boiling salted water until pockets swim to the surface. Drain, arrange in dish for serving, add the melted butter and sprinkle generously with Parmesan cheese. Excellent as luncheon dish or with clear soups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.