3 cups all-purpose/plain flour
3/4 tsp. instant yeast
1/4 tsp. baking powder
1 1/2 tsp. salt
1 tsp. sugar
4 tbsp. oil plus 1 tbsp. butter
1 tbsp. butter
water and milk as needed for kneading
Steak and Onion Filling
1 kg rump steak, cubed
salt as needed
1 tsp garlic paste
1 tsp ginger paste
black pepper powder as needed
5-6 red onions (approx half a kg)
2 tbsp butter/margarine
1 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1-2 tbsp chopped fresh coriander
1-2 chopped green chillies
First, prepare the filling.
Boil the rump steak cubes in a pressure cooker with half tsp each of salt, garlic, ginger and black pepper powder until the meat is tender (about 35 mins or a bit more) Try to use just enough water to cook the meat, the less water used the better, because all the flavour is retained in the meat itself this way.
Once cool, drain then shred the steak using the flat end of a spoon. Set aside. If there was any soup/broth leftover from the boiling, do not discard. We will use it when preparing the mixture later.
Peel the red onions (white are fine too but I prefer red coz they are sweeter and give a nicer overall taste to the dish). Make two deep gashes in it to form quarters, but don’t cut it right through. Slice these onions using an onion slicer or mandoline so you have small pieces of thinly-sliced onions.
In a deep pan, heat the margarine or butter. Add the sliced onions and sauté until onions are soft (but be careful NOT to brown them. They should just turn into a nice translucent color).
Add crushed cumin powder, turmeric powder and about 2 tsp. black pepper powder. Stir for a bit, then add the shredded steak and freshly chopped coriander, half tsp. garlic and ginger paste and the chopped green chillies. Cook for about 10-15mins on low heat, adding a bit of the retained soup whenever you feel the mixture is getting a bit too dry (it should be slightly towards the moist side). Adjust salt/pepper to your preference and in the lemon’s juice into the mixture. Stir then turn off the heat and sprinkle garam masala.
Next, prepare the dough.
Sieve the flour and add the salt, baking powder, yeast n oil. Heat the water/milk as much as you can tolerate for kneading. The hotter the liquid, the softer the bun. Add the water gradually into the flour whilst kneading until you have a soft but firm dough. Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.
Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.
Once risen, make into about 4 or 6 balls. Roll out each ball into a circle of about half a cm thickness. Place your mixture on one half of the circle, leaving a margin near the circumference.
In a bowl, beat an egg WHITE with a half tsp. of water. Drizzle some of this egg white onto the mixture that you placed on the dough circle. (This is a tip that helps to hold the mixture together whilst baking so that when you eat the fold over, you won’t have bits and pieces of meat falling out…so messy!! You can do this for meat pies’ mince too!)
Dip your fingers in some water then run them around the circumference of the circle of dough. Then fold the circle in half, using the empty half to cover the half that has the mixture. Press down around the edge using a fork that’s been dipped lightly in flour. This helps seal the edge and leaves a pretty design too.
Make a slit in the middle of the foldover (to help air escape during baking and also makes it easier to cut the fold over in half when eating!) Repeat for the remaining dough balls…
Place the fold overs on a greased tray and let them rise again for about 20 mins to half an hour. Then lightly brush the tops with egg yolk to give them a nice golden color. Bake in a pre-heated oven (around 170 degrees) until they’re a nice color. Should take about 12-15 mins or so depending on your oven.
You can apply a bit of butter when they are straight out of the oven (to give them an amazing aroma and to help soften them further). Make sure you cover them in a soft cloth for at least 15mins before serving. This makes them extra soft.