These delightful pastries are filled with a flavorful meat mixture and baked to golden perfection.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the flour, baking powder, sugar, and salt.
Sift the dry ingredients for a smoother dough.
Add the egg and warm milk to the dry ingredients and mix until a soft dough forms.
Avoid overmixing to keep the dough tender.
Divide the dough into small balls, cover, and let them rest for 15 minutes.
Resting the dough allows the gluten to relax, making it easier to roll out.
Heat oil in a frying pan, add the chopped onion, and cook until softened.
Cook on medium heat to avoid burning the onions.
Add the ground beef and lamb to the pan, along with cumin, salt, and pepper. Cook until the meat is browned and cooked through.
Break up the meat as it cooks for an even texture.
Roll out each dough ball into a 4-inch circle on a floured surface.
Use a light touch to avoid tearing the dough.
Place a teaspoon of filling in the center of each dough circle, moisten the edges, fold, and seal.
Press the edges firmly to prevent the filling from leaking out.
Arrange the pastries on a greased baking sheet and bake for 15 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve the pastries warm and enjoy.
Pair with a yogurt dip for added flavor.
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