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Bichak (Stuffed Baked Tricorners)

1 1/2 c water
1 ts sugar
1 pk (1/4 oz, 7 grams) dry yeast
3 1/2 cup Flour
3 tb oil
1 egg, separated
1 egg yolk, beaten wITH 1/2 teaspoon oil

1/4 cup oil
2 md (2 cups) onions, chopped
1 cup hot water and 1/4 teaspoon salt
2 tablespoons sugar
1 pound butternut squash, calabasa or pumpkin, peeled and cut in 1/2-in pieces

2 tb oil
3 onions, chopped
1 lb ground beef or lamb
salt to taste
1/4 ts Pepper

1 lb Farmer cheese
1 egg yolk, beaten
3 tb sugar
1/2 tablespoons ground cinnamon

1 cup Strawberry or grape or prune jam (lekach)
2 tablespoons Bread crumbs

Heat oil in a pan, add onions, and saute over moderate heat until
onions turn golden. Add water, salt, sugar, and squash or calabasa
or pumpkin and bring to a boil. Cover pan and cook over low heat for
about 20 mins as squash/calabasa/pumpkin becomes soft and disintegrates.
Stir now and then, which in effect mashes contents. Continue last
mins of cooking, uncovered, to evaporate all liquid and create and
thick jam. The mash is still moist.

MEAT: Heat oil in a skillet and brown onions lightly over moderate
heat. Add meat, salt, and pepper and stir-fry for 5 mins, making
certain liquid has evaporated and mixture is dry. Cool.

CHEESE: Mix everything together. Set aside.

JAM: Mix jam and crumbs together. Set aside.


Mix 1/2 c warm water, sugar, and yeast together and proof in a warm
place until mixture foams, abt 10 mins.

Make a well in flour, add yeast mixture, oil, and 1 egg white, and
stir them into flour. Add balance of water, or enough water to
prepare a soft dough. Knead for several mins and roll into a ball.
Oil top lightly and leave dough in mixing bowl. Cover bowl w/foil
or a towel and let rise for 45 mins to 1 hour.

Punch down dough ball. Pull off abt 1/2 cup of dough and roll into
a slightly flattened ball. Prepare 6 balls.

On well-floured board roll out each ball, 1 at a time, to 12-"
pancake. Using empty can or a cookie cutter, 3-" in diameter, cut
out circles in pancake. Put 1 tb of whichever stuffing you are
using, or variety of stuffings, in center of each circle. Fold over
right and left side of circle to meet in the center and bring up
bottom to cover stuffing. Pinch ends together to form tricorner
pastry. Seal in contents. Paint tops of bichak w/egg yolk.

Line baking pan or cookie sheet w/lightly oiled aluminum foil.
Place tricorners on foil and bake in a preheated 350F. oven for
about 40 mins, or until brown. Serve warm. Makes 48 to 50 bichak.

NOTE: Cool bichak, store in plastic bags, and freeze. To serve,
thaw out frozen bichak for 1/2 hour and heat in preheated 350F.
Oven for 5-10 mins.

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