Serving suggestion. Nutrition is approximate.
Equipment
- Bowl
- skillet
- rolling pin
- tray
- brush
- rack and thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use ground pork instead of beef with a similar fat level; cook the filling to 71 C / 160 F.
Make it work
- A cool, finely broken filling makes better seams than hot coarse pieces.
Prep 45 min · Cook 48 min · Waiting 135 min
Makes 12; serves 6 / Prep 45 min / Rise 85-125 min / Cook filling 15-20 min / Bake 22-28 min / Rest 10 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 400 g / 14.1 oz All-purpose flour, for dough
- 220 ml / 7.4 US fl oz Whole milk, lukewarm, 35 C / 95 F
- 1 (about 50 g / 1.8 oz without shells) Large egg, for dough
- 5 g / about 1 1/2 tsp Instant yeast
- 15 g / 0.5 oz Sugar
- 5 g / 0.2 oz Fine salt, for dough
- 35 g / 1.2 oz Unsalted butter, melted and cooled
- 20 g / 0.7 oz Flour for dusting
- 1 (about 50 g / 1.8 oz without shells) Large egg, beaten for brushing
- 450 g / 15.9 oz Ground beef, 15% fat, for filling
- 150 g / 5.3 oz Onion, finely diced, for filling
- 15 ml / 0.5 US fl oz Sunflower oil, for filling
- 40 ml / 1.4 US fl oz Water, for filling
- 3/4 tsp / about 4.5 g Fine salt, for filling
- 1/4 tsp / about 0.5 g Black pepper
Step-by-step method
- Mix and knead the dough
Mix 400 g / 14.1 oz flour, yeast, sugar and dough salt in a bowl. Add lukewarm milk, the dough egg and cooled melted butter. Knead 8-10 minutes until smooth and elastic. Keep the extra dusting flour separate and use sparingly. - Let it rise
Cover the bowl and leave in a warm draft-free place for 60-90 minutes, until approximately doubled. Prepare filling during this rise, then cool it in a shallow container. Hot filling weakens the dough and makes seams harder to seal. - Cook the filling
Heat oil in a skillet and cook onion 7 minutes. Add beef, filling salt and pepper; break into small pieces and cook 7-9 minutes until no pink remains and the center reaches 71 C / 160 F. Stir in water and reduce until moist but not wet. Cool promptly. - Fill and proof
Divide dough into twelve equal pieces, about 60 g / 2 oz each. Roll each into a 12 cm / 4 3/4 inch oval. Divide cold filling evenly, bring edges together and pinch firmly. Place seam-down on a lined tray and cover for 25-35 minutes until puffy. - Brush and bake
Heat oven to 190 C / 375 F conventional, or 170 C / 340 F fan. Brush with beaten brushing egg; do not pour unused wash onto the tray. Bake 22-28 minutes until evenly golden and the filling centers reach 74 C / 165 F. - Rest and serve
Move to a rack and rest 10 minutes before opening. The filling stays hot even when the crust feels comfortable. Serve warm. Refrigerate filled leftovers within 2 hours, and reheat to 74 C / 165 F before serving again.
Cook’s notes
A cool, finely broken filling makes better seams than hot coarse pieces.
Storage & reheating
- Refrigerate within 2 hours (1 hour above 32 C / 90 F) in a shallow covered container at 4 C / 40 F or colder. Use within 3 days.
Allergens
egg, milk, wheat/gluten. Check labels on packaged ingredients and any substitutes.
Approximate nutrition
Per serving: 531 kcal · Protein 24 g · Carbohydrates 59 g · Fat 21 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
