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Runskis

2 cups flour
1 tablespoon sugar
1 1/4 teaspoons salt
2 1/2 tablespoons nonfat dry milk powder
4 tablespoons butter, at room temperature
1 package yeast, dissolved in 3 tablespoons warm water, with 1 teaspoon sugar
1 egg, lightly beaten
1/4 cup very cold water

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper, coarsely ground
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
2 dashes tabasco
1 teaspoon Worcestershire sauce
2 tablespoons minced onion
1/4 cup instant potato flakes
1/2 pound sauerkraut

1 egg, beaten with 1 tablespoon water
9 1/2 ounce slices colby or mild cheddar

Combine flour, sugar, salt and non-fat dry milk. Cut in butter.
Add yeast mixture and egg beaten with cold water. Knead vigorously
3 to 4 minutes until silky, adding flour if necessary to make dough
workable. Cover and let rise in a warm place until double in bulk.

Preheat oven to 350 degrees. Mix all filling ingredients except
potato flakes and sauerkraut. Roast in a shallow pan 30 minutes or
until meat is no longer pink. Break up large pieces of meat. Mix
in potato flakes and sauerkraut. Cool to room temperature.

Pat out risen dough on a lightly floured surface. Roll into a square
1/4 inch thick, 18 x 18 inches. Cover and let rest 5 minutes. Cut
out 9 squares, 6 inches per side, using a ruler as a guide. Lightly
brush each square with the egg and water mixture.

Place slice of cheese on lower centre of square, then 1/3 cup
filling over cheese. Fold corner-to-corner, forming and envelope,
pressing to seal. Place on lightly greased and floured sheet pans.
cover and let rise 1 hour.

Preheat oven to 375 degrees. Brush risen Runskis with the egg wash
and sprinkle with sesame seeds if desired. Cut 2 or 3 slits in top
of each for steam to escape. Bake 25 minutes or until golden brown.
Cool on rack. Serve warm.

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