• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon active dry yeast
• 2 tablespoons butter, softened
• 1 egg, beaten, plus a little extra 6 tablespoons warm milk
For the filling:
• 1 small onion, finely chopped
• 6 ounces ground beef
• 1 tablespoon oil
• 5 tablespoons water
• 2 tablespoons chopped fresh parsley
• pinch of grated nutmeg
• salt and freshly ground black pepper
• Sift the flour, salt and sugar into a large bowl. Stir in the yeast, then make a well in the center.
• Add the butter, egg and milk and mix into soft dough. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
• Put the dough in a clean bowl, cover with plastic wrap and set in a warm place to rise for 1 hour or until the dough has doubled in size.
• Meanwhile, stir-fry the onion and beef in the oil for 10 minutes. Add the water and simmer for 5 minutes. Stir in the parsley, nutmeg and salt and pepper. Let cool.
• Preheat the oven to 425 F. Knead the dough, then roll out until 1/8 inch thick. Stamp out rounds with a 3-inch cutter.
• Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. Let rise on oiled baking sheets, covered with oiled plastic wrap, for 15 minutes. Brush with a little more egg.
• Bake for 5 minutes, then for 10 minutes at 375F, until well risen.