|"Gott sei Dank" is right, Mrs. Harold Miller!|
|Most of the ingredients (The coffee --or booze-- is critical, as this is a long process)|
|On your next visit to the Costa Rica, bring me some good yeast, please.|
|The first batch of dough after 24 hours, just sitting there like a yeasty turd.|
|The second batch after 5 or 6 hours.|
After the onion and cabbage are soft, you should combine the two with the cooked beef:
|Now that's what I call "something to believe in."|
Our kitchen smelled awesome, sort of like a Soviet restaurant.
The dough. A moment later I divided it into two halves to make it easier to work with. Roll it out on a floured surface to about 1/8 inch...
...divide into "squares" about 6 inches wide...
...put a large spoonful of filling into each square...
...then fold the corners into the center. Pinch them closed or else the remaining liquid in the filling will seep out onto the baking tray. I think this gave some of them more bread on the bottom, since you should flip them and put them on a greased tray before baking. Still, like I said, they came out fine, so all's well that ends well.
Put them on a tray and let them rise for 20 minutes or so while the oven heats up to 350 degrees Fahrenheit; that's about 175 degrees Celsius, according to our crappy El Salvador-made oven.