Drain sauerkraut thoroughly, reserving 2 tablespoons liquid; set aside.
Prepare meat filling.
Have beef, pork, and veal ground together at the meat market.
Put meat into a large bowl and mix with a blend of salt, monoso-dium glutamate, marjoram, and pepper.
Heat oil in a large skillet; add onion and cook until crisp-tender.
Turn into bowl and blend with meat mixture.
Put meat into hot skillet and, stirring occasionally, cook until meat is no longer pink.
Remove from heat and stir in seasoned bread crumbs; cool.
Prepare pastry.
Sift together flour, salt, and pepper.
Using a pastry blender, cut shortening into flour until pieces are the size of small peas.
Chop the sauerkraut or snip into short lengths.
Add to flour mixture.
Toss with a fork until mixed.
Adding gradually, drizzle reserved sauerkraut liquid over all while continuing to toss mixture until moistened.
Turn onto waxed paper and press together to form a ball.
Divide dough into 12 equal pieces.
On a well-floured surface, roll out each to a 6-inch round.
Put about 1/3 cup meat mixture (slightly off center) onto (flute, if desired), and prick tops with a fork.
Place on ungreased baking sheets; bake at 375°F 35 to 40 minutes, or until lightly browned.