Bread stuffed with lamb

Makes 16 Starters and mains

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Method

Heat the oil in a frying pan over a medium heat, then fry the onion until soft, about 5–6 minutes. Add the lamb and cook with the salt, pul biber, parsley and a good sprinkling of black pepper for a few minutes, breaking up any large lumps, until the lamb is just cooked and has changed colour.

To make the dough, put the flour in a large bowl. Add a pinch of sea salt and make a well in the centre. Mix the yeast, sugar, olive oil and 125ml warm water into the flour and start kneading the dough in the bowl. As you go, you can add more warm water as needed.

Knead for 10-15 minutes, until the gluten develops in the flour – the dough will be quite smooth and elastic and will feel like your earlobe.

Let the dough rest in a warm place away from any cool draughts for about 30 minutes, or until it doubles in size. Then punch it down and knead for a further 5 minutes. Portion the dough into 12-16 pieces, place on a lightly floured tray and leave to rest for a further 10 minutes.

Divide the dough into 16 balls. On a floured surface, flatten them with a rolling pin to 2mm thick.

Spread about 2tbsp of the lamb mixture over one half of each portion of dough, leaving a 2cm border around the edge. Fold the other half over, into a half-moon. Press the edges together.

Heat a large non-stick frying pan over a medium heat. Brush the top of each pastry with melted butter. Working in batches, fry them, buttered side first, for 4-5 minutes on each side, until golden brown. Brush with more melted butter as you cook them. Serve immediately, with lemon wedges for squeezing over, if desired.