- 500 ml lukewarm milk.
- 25 g fresh yeast.
- A generous pinch of sugar.
- 1 tsp salt.
- 2 to 3 tbsp butter, softened.
- 1 ½ lP plain flour.
Filling ingredients:
- 500 g minced meat.
- 2 tbsp oil.
- 1 medium onion.
- 2 boiled eggs, chopped.
- 50 g rice, boiled.
- ½ tsp salt.
Dough directions:
1- Crumble the fresh yeast into a large warm bowl.
2- Add the sugar and let it stand for 5 minutes, stirring through, until the yeast melts.
3- Add milk, salt, most of the flour and stir until fully mixed.
4- Knead in the soft butter, adding more flour, if necessary. Knead for 5 to10 minutes or until you end up with soft dough that doesn’t stick too much onto your hands.
5- Cover the bowl with cling film and leave to double in size in a warm place. That should take about an hour.
Filling directions:
1- Heat the oil in a sauce pan, fry the minced meat together with the chopped onions for about 10 minutes.
2- Add the boiled rice and eggs. Season with salt and black pepper. Mix everything together.
3- Take a pice of the dough at a time, and roll it out on a floured tabletop until it is about 3 mm thick.
4- Cut out medium circles, put about a tablespoonful of filling in the middle, and pinch the edges firmly together, so you have half-moon shaped pies.
5- Put onto a baking sheet, brush with egg.
6- Bake at 200C for 20 minutes, until the pies are a lovely golden brown.
7- Transfer to a metal rack to cool. Cover with a clean towel to keep the moisture in the pies.