Kolduny Litewskie

This Lithuanian version of ravioli, Kolduny Litewskie (koll-doo-nee lit-tuss-kee), is traditionally served in a bowl of clear beef consomme. But, if you prefer, it may be served alone, with a sprinkling of melted butter.

4 oz. flour

½ teaspoon salt

1 egg, lightly beaten

1 to

2 tablespoons water

2 oz. butter

1 medium-sized onion, finely chopped

1 lb. lean lamb, minced

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon dried marjoram

2 tablespoons water

2 pints hot beef consomme

Sift the flour and salt into a medium-sized mixing bowl. With your fingers, mix in the egg and water. Mix to a smooth, firm dough.

On a floured board, roll out the dough to a circle about

½ inch thick. Using a

3-inch pastry cutter, cut the dough into circles. Set the circles aside, well spaced out, while you make the filling.

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes, or until it is golden brown.

Add the meat and cook, stirring occa-sionally, for 8 to 10 minutes, or until it is brown all over. Add teaspoon of the salt, the pepper, marjoram and water. Cook for 15 minutes, turning and stirring frequently.

Remove the pan from the heat. Place a teaspoon of the mixture in the centre of each dough circle. Fold over the dough to make a semi-circle. Press the edges well together to seal them.

Half-fill a large saucepan with water. Add the remaining salt. Over high heat, bring the water to the boil. Drop the meat-filled pockets into the water, a few at a time, and cook them for 5 to 7 minutes, or until they rise to the surface.

With a slotted spoon remove them from the pan and place them in a warmed dish. Keep hot while you cook the remaining pockets in the same way.

When all the meat pockets are cooked, pour the hot beef consomme into a warmed soup tureen. Put the pockets in the soup and serve at once.

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