Steak and Onion Foldovers

Servings 

4-6 foldovers

These foldovers will have you grabbing for more! Soft with a slightly crisp base, delicious steak & onion filling, perfect!

Ingredients for Dough

3

cups all purpose 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

water and milk

(half and half)

Instructions 

Ingredients and Instructions for filling:

Boil 1kg rump steak (cubed) in a pressure cooker with some salt, garlic, ginger and pepper until very tender (about 35mins or a bit more) Try to use just enough water to cook the meat, the less water used the better, because all the flavor 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 leftover from the boiling, do not discard. We will use it when preparing the mixture later.

Peel about 5-6 medium 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 so you have small pieces of thinly-sliced onions.

In a deep pan, heat about 2 tbsp. of 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 jeera powder, a quarter tsp. of turmeric and about 2 tsp. black pepper powder. Stir for a bit, then add the shredded steak and about 1 tbsp. of freshly chopped coriander, half tsp. garlic paste and 1-2 chopped green chilies. 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 squeeze half a lemon's juice into the mixture. Stir then turn off the heat and sprinkle some garam masala.

Instructions for dough:

First, 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.