Instructions: Shred the cooked beef. Melt the butter in a pan, adding the onion, caraway seeds and sugar, salt and pepper mix. Cook the onions without colour, cover until they are opaque. Cool and mix together with the shredded beef.

Dough:
Sieve the dry ingredients. Heat the milk and water to blood temperature.

Dissolve the yeast in the milk and water. Pour on to the dry ingredients and mix until a dough is formed. Knead until smooth and elastic. Cover and prove until it doubles in size. Roll out on to a floured surface to half an inch thickness.

Cut in 3 1/2 inch circles, placing a teaspoon of the beef mix on the circle. Fold over and crimp the edges to seal. Repeat until all the dough is used. Place the piragi on floured baking trays. Cover with a tea towel and prove until they double in size. Brush with beaten egg and cook in a hot oven (200C/400F) for 6-8 minutes until golden and when tapped on the bottom they sound hollow. Cool on a wire rack.

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