Russian cake

3 cups flour
     1 cup milk
     50 g yeast
     100 g margarine
     1 / 2 tsp. salt
     1 tbsp. l. sugar
     to being covered with an egg
     300 g cooked meat
     salt and freshly ground pepper
     2 hard-boiled eggs

Prepare a yeast dough. Roll it and divided into two unequal parts. Most of the set on a baking sheet, top with prepared stuffing (boiled meat to grind with onion, salt and pepper, add a little broth and finely chopped hard-boiled eggs). The second piece of dough roll it out, cover the pie and zashchipat edge. Top coat with egg and make a fork punctures. Bake in oven at moderate temperatures. Cooled cake cut rectangular pieces.