2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon active dry yeast
2 tablespoons butter, softened
1 egg, beaten, plus a little extra
6 tablespoons warm milk
1 beaten egg
1 small onion, finely chopped
6 ounces ground chicken or beef
1 tablespoon sunflower oil
5 tablespoons chicken stock
2 tablespoons chopped fresh parsley
pinch grated nutmeg
pinch salt and freshly ground black pepper
Sift the flour, salt and sugar into a large bowl. Stir in the yeast, then make a well in the center. Add the butter, egg and milk and mix into a soft dough. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put dough in clean bowl, cover with plastic wrap and set in a warm place to rise for 1 hour or until dough has doubled in size.
Meanwhile, stir-fry the onion and ground chicken or beef in the oil for 10 minutes. Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg, salt and pepper. Let cool.
Heat the oven to 425 degrees F. Knead the dough, then roll out until 1/8-inch thick. Stamp out rounds with a 3-inch cutter. Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. Let rise on oiled baking sheets, covered with oiled plastic wrap, for 15 minutes.
Brush with a little more egg. Bake for 5 minutes, then reduce heat to 375 degrees F and cook 10 more minutes.