Salty bread with a filling popular under different names in Asia and Africa
For the dough (makes about 20):
~500 g all-purpose flour
200 ml warm water
80 g butter
½ teaspoon salt
For the filling*:
400 g lamb meat
1 teaspoon starch
* You can choose any type of filling – meat, cheese, mushrooms, vegetables etc.
70 g butter + 30 ml sunflower oil
1 tablespoon butter
Knead a soft dough from the flour, water, melted butter, egg and salt. Divide it into 3 balls. Put them in a floured baking tray and cover them with plastic wrap before setting them aside to rest for half an hour.
Cut the meat into small pieces. Season with salt, black pepper and starch. Add the parsley. Cut the onion into small pieces and sauté it in a little cooking oil. Add it to the meat. I used baked meat but it can also be raw.
Roll the first ball out so that it is 1-2 mm thick. Spread the mixture of melted butter and cooking oil onto it.
Roll it as shown below.
Repeat with the other two balls of dough.
Cut the roll as shown below; each one should be about 1.5 cm thick. Leave them in the freezer for about 15 minutes.
Put the end of the filo onto each slice as shown below and roll it out using a rolling pin so that it becomes a few millimeters thick.
Put about 1 tablespoon of the filling in the center.
Fold towards the center from 3 sides and stick the edges together.
Turn it so that the edges face down and put it in a baking tray with a sheet of baking paper.
Spread beaten yolk and a tablespoon of melted butter onto them. Bake in a pre-heated oven at 200°C for about 40 minutes. If they become red before that cover with tin foil. If the meat is baked or boiled before that bake them for a shorter time – until they are done.