Siberian Shangii from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Ingredients

• 3 tablespoons butter, softened
• pinch of whatever herbs go with the filling
• 1 medium onion, finely sliced and fried
• 1 pound cooked fish or meat (about 3 cups)
• 1-2 tablespoons butter or jellied stock
• 1 cup warm water or milk
• salt and pepper
• 3 cups all-purpose flour
• 1 x 0.6-ounce cake compressed yeast
• ½ teaspoon salt
• 2 eggs, well beaten
• 1 tablespoon sugar