Mince bread balls

Heat a tablespoon of the oil in a large frying pan and add the chopped onion and garlic. Sauté for 6 mins, adding a splash of water if the pan becomes dry, then add the beef mince. Fry, stirring occasionally, for 8 mins, then pour in the red wine. Cook for 2 mins, until reduced. Season with pepper and add the tomatoes and thyme. Simmer for 20 mins, until thick and glossy. Allow to cool, and then chill. Place the flour with a pinch of salt in a large mixing bowl and make a well in the middle with the fist. Add the yeast to the well, then pour in 275ml warm water and 25ml of the olive oil. Stir together with a spatula, in a circle of eight motion, bringing the dough together to make a dry ball. Knead the ball by folding the dough into itself with one hand continuously for 10 mins. Leave in the bowl and cover with oiled cling film, then stand in a warm place for 1 hr. Knock the air out of the dough by punching it with the fist. Separate the dough into eight equal pieces, then roll each into a ball shape. Flatten out to a disc and insert a spoonful of the mince. Fold the dough around it and twist the ends to hold the dough together. Place on the prepared tray, with the twist at the bottom of the dough ball. Cover with oiled cling film. Preheat the oven to 220°C/gas mark 7. Let the dough stand in a warm place for 25 mins. After the bread has proven, brush with milk and sprinkle with salt and pepper. Bake for 15 mins, until golden and risen, and the bottom is firm.