Main Ingredients:

1 1/2 c (abt) water, warm 1 ts Sugar 1 pk (1/4 oz, 7 grams) dry yeast 3 1/2 c Flour 3 tb Corn oil 1 Egg, separated 1 Egg yolk, beaten with 1/2 ts Corn oil 1/4 c Corn oil 2 md (2 cups) onions, chopped 1 c -water, hot amp; 1/4 t salt 2 tb Sugar 1 lb Butternut squash, calabasa, -or pumpkin, 2 tb Corn oil 3 md (2 cups) onion, chopped 1 lb Ground beef or lamb 1/2 ts Salt, or to taste 1/4 ts Pepper, peeled amp; cut into -1/2-in pieces 1 lb Farmer cheese 1 Egg yolk, beaten 3 tb Sugar 1/2 ts Ground cinnamon 1 c Strawberry or grape or -prune jam (lekach) 2 tb Bread crumbs

Cooking Preparation of the Recipe:

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

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