Belyash

Method

1. Stir 3 g of dried yeast and 3 g of caster sugar into 70 ml of lukewarm milk (about body temperature) and leave 10 minutes, until a foamy head forms on the surface.
2. Put 120 g of plain flour in a bowl with 0.5 tsp of the salt, pour in the yeasted milk and 5 g of melted butter, and bring together into a soft dough. Knead on a lightly floured board for 8 minutes until smooth and springy, then cover and leave in a warm place for 1 hour, until doubled in size.
3. While the dough proves, make the filling: mix 100 g of minced beef with 40 g of very finely chopped onion, 0.25 tsp of salt and 0.25 tsp of black pepper, then work in 1.5 tbsp of cold stock a little at a time until the meat is loose and glossy. Chill until needed.
4. Knock the dough back and divide it into 2 equal balls. On a lightly oiled surface press each into a round about 12 cm across, slightly thinner at the edge than in the middle.