Varenniki S Twarogom

• For the paste: ½ a lb. of flour
• 2 whole eggs and 2 yolks

Make a stiff paste and let it stand before rolling out. Roll out very thinly. Cut into rounds of about 3 inches in diameter, and on each round put a little of the cheese, previously well mixed with a little sour cream and an egg, and seasoned with salt. Put a round of pastry over each,