Festive Bread

Method

• Place minced meat in frying pan. Cook on a low medium heat stirring constantly for 20 minutes or until a brown colour is obtained. Pour cooked meat into a bowl and set aside.
• On a low medium heat toss in the butter (1 tsp) till evenly distributed. Add garlic and stir for few minutes, slip in a quarter of the diced onions and carrots and keep on stirring for 4 minutes. Pour flour (2tsp) into the mixture and continue to stir after till well combined. Sprinkle the maggi seasoning, include the cooked minced lamb and cook for few minutes. Finally put in the rest of the onions, slide in green pepper cooking for about 3 minutes and later sprinkle a little black pepper into the filling. Cook till all ingredients are evenly built-in then set aside.
• Combine milk and maggi seasoning ensuring it has dissolved.
• Place flour in a medium bowl and rub in the butter using your finger tips. Make a well at the centre and pour in the milk mixture and stir till dough is formed. Use your hands to knead the dough softly to the desired texture.
• Roll out the dough gently till about 0.7 cm thickness is obtained. Cut out into circular shapes
• Brush the edges of the pastry with water. Place about 1.5 tbsp of the filling at the centre and fold to a half moon shape. Use fork to press the edges gently to seal it then prick the surface with the fork to eliminate trapped air while baking.
• Line the baking tray with baking paper. Space the pie at equal intervals on the baking tray. Brush the surface with egg wash(egg that has been whisked)
• Bake at 180 degree celsius for about 25 minutes or until a golden brown colour is achieved.