500g plain flour
2 cup oil (olive or vegetable)
1 cup milk
Either dessicated coconut mixed with a little sugar
Diced walnuts with sugar
Dates stoned and mashed with a little molasses
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.
Make a soft dough by moistening the flour with a two-to-one mix of milk and oil.
Knead then leave to prove for about an hour. In the meantime prepare fillings..
Form discs of dough and place a teaspoon of mixture in the centre. Fold the dough over the mixture to form half moons. Crimp the edges with a knife or fork, place on a greased baking tray and brush with a little beaten egg.
Bake in a moderate oven for about 30 minutes.