The Chronicle




• 3 ⅓ cups plain flour

• 2 tsp dry yeast

• 1 tsp caster sugar

• 1 tsp salt

• 1 ¼ cups lukewarm water

• ¼ cup olive oil

• 1 egg yolk MINCE FILLING

• 250g beef mince

• 1 tomato diced peeled

• 1 onion diced

• 3 tbsp parsley, chopped

• 1 red capsicum, chopped

• 1 fresh long red chilli, optional


1 Combine flour, yeast, sugar and salt in bowl. 2 Make a well in the centre, pour in water and oil and stir to combine.

3 Turn on to a lightly-floured surface and knead until smooth and elastic.

4 Return to bowl and cover. Set aside in a warm, draught-free place for 1 hour or until doubled in size.

5 Preheat oven to 230C. Divide dough into 6 portions. Shape each piece into 12cm diameter discs.

6 Place on an oven tray lined with baking paper. Set aside in a warm place for 15 minutes. 7 Combine all ingredient­s for the mince filling and spoon the mixture evenly into the centre of each disc.

8 Fold over the edges to almost enclose filling, twisting each end.

9 Brush with egg yolk and if desired sprinkle with sesame and nigella seeds. Set aside for 10 minutes to rise.

10 Bake in oven for 20 minutes or until golden brown and cooked through.

11 Serve warm or at room temperatur­e with lemon wedges, if desired.

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