Bichak

Ingredients
DOUGH STUFFINGS SQUASH, CALABASA, OR PUMPKIN MEAT CHEESE JAM
 * 1 1/2	cup	(abt) water, warm
 * 1	tsp	Sugar
 * 1	pkt	(1/4 oz, 7 grams) dry yeast
 * 3 1/2	cup	Flour
 * 3	tbl	Corn oil
 * 1	x	Egg, separated
 * 1	x	Egg yolk, beaten WITH
 * 1/2	tsp	Corn oil
 * 1/4	cup	Corn oil
 * 2	med	(2 cups) onions, chopped
 * 1	cup	-water, hot & 1/4 t salt
 * 2	tbl	Sugar
 * 1	lb	Butternut squash, calabasa, or pumpkin,
 * 2	tbl	Corn oil
 * 3	med	(2 cups) onion, chopped
 * 1	lb	Ground beef or lamb
 * 1/2	tsp	Salt, or to taste
 * 1/4	tsp	Pepper, peeled & cut into 1/2-in pieces
 * 1	lb	Farmer cheese
 * 1	x	Egg yolk, beaten
 * 3	tbl	Sugar
 * 1/2	tsp	Ground cinnamon
 * 1	cup	Strawberry or grape or prune jam (lekach)
 * 2	tbl	Bread crumbs

Directions

 * 1) Bichak are popular appetizers for tea or coffee hour. The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of yoghurt. An added attraction is that they may be prepared in large quantities, cooled & frozen for the future.
 * 2) Heat oil in a pan, add onions, & saute over moderate heat until onions turn golden. Add water, salt, sugar, & squash or calabasa or pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa/pumpkin becomes soft & disintegrates. Stir now & then, which in effect mashes contents. Continue last mins of cooking, uncovered, to evaporate all liquid & create & thick jam. The mash is still moist.
 * 3) MEAT: Heat oil in a skillet & brown onions lightly over moderate heat. Add meat, salt, & pepper & stir-fry for 5 mins, making certain liquid has evaporated & mixture is dry. Cool.
 * 4) CHEESE: Mix everything together. Set aside.
 * 5) JAM: Mix jam & crumbs together. Set aside.
 * 6) TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast together & proof in a warm place until mixture foams, abt 10 mins.
 * 7) Make a well in flour, add yeast mixture, oil, & 1 egg white, & stir them into flour. Add balance of water, or enough water to prepare a soft dough. Knead for several mins & roll into a ball. Oil top lightly & leave dough in mixing bowl. Cover bowl w/foil or a towel & let rise for 45 mins to 1 hour.
 * 8) Punch down dough ball. Pull off abt 1/2 cup of dough & roll into a slightly flattened ball. Prepare 6 balls.
 * 9) 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 & left side of circle to meet in the center & bring up bottom to cover stuffing. Pinch ends together to form tricorner pastry. Seal in contents. Paint tops of bichak w/egg yolk.
 * 10) Line baking pan or cookie sheet w/lightly oiled aluminum foil.
 * 11) Place tricorners on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown. Serve warm.
 * 12) Makes 48 to 50 bichak.
 * 13) NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out frozen bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins.