250g flour

Salt to taste

250g margarine

250g smooth cottage cheese

Filling

30ml butter

1 medium onion, finely chopped

300g steak, washed and drained, cut into small cubes

4 large brown mushrooms

3 pepper dew’s, finely chopped

5ml ginger garlic paste

10ml ground coriander

5ml paprika

10ml barbeque spice

100ml finely chopped coriander leaves

Topping:

Sesame and poppy seeds

Beaten egg

Pastry:

Sift flour and salt together. Cut margarine into small blocks and using fingers, rub margarine into flour until mixture resembles fine breadcrumbs. Mix cottage cheese into flour mixture. Turn out onto blended dough is formed, taking care not to over – handle. Wrap in plastic and chill for a few hours.

Roll dough out in one direction, then fold. Roll and fold again a couple of times, allowing dough to rest in between.

Filling:

Melt butter and sauté onion. Add meat and braise in pot for 12 – 15 minutes, tossing continuously. Add a little water cook for 2-5 minutes, adds mushrooms and pepper dews, continue to cook for another 3-5 minutes. Add all spices and cook till meat is soft. Stir in coriander and set aside to cool.

To assemble:
Preheat oven to 200C. roll out dough to 3cm thickness and using a 7cm diameter round cutter, cut out pastry rounds. Moisten edges lightly with beaten egg and place some filling in centre of each pastry round. Pinch the pastry closed at the top, creating a bag, twist top to ensure it is sealed properly. Brush with beaten egg and sprinkle with sesame and poppy seeds. Bake for 20 minutes or until golden.