makes
30-50
prep
25 minutes
cook
20 minutes
difficulty
Easy
makes
30-50
serves
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Dough
- 500 g plain flour
- 2 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 300 ml warm water
- 1 tbsp vegetable oil
- Olive oil, for coating mixing bowl
Topping
- 500 g lamb mince
- Salt and pepper
- 1 large tomato, finely diced
- 1 small brown onion, finely diced
- Vegetable oil, for coating baking tray
Resting time: 1 hour.
Instructions
- In a mixing bowl, combine flour, sugar, salt and instant yeast. Mix well.
- Slowly drizzle in the water while continuing to mix with a rubber spatula until you can form one large ball. Tip on to a clean bench and add the vegetable oil, then knead the dough until soft. Place in a lightly oiled bowl and cover with cling wrap. Rest for 1 hour.
- To prepare the topping, mix meat, salt, pepper, tomato and onion until all combined.
- Preheat fan-forced oven on 180°C and generously grease a baking tray with vegetable oil.
- When dough has rested, roll out on a floured bench until thin, then cut round circles using a 10 cm round cutter.
- Top each circle with meat mixture, spreading the topping thinly and leaving the edges empty.
- Fold over about 5 mm on each side to form a square (or pinch into other shapes). Meat should be exposed in the middle.
- Bake for 15-20 minutes until the cooked dough is golden and meat is cooked through.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
