Ingredients
For the Dough
- 2 ¼ teaspoons active dry yeast, 1 standard packet
- ¼ cup (60ml) warm water
- 1 cup (240ml) lukewarm whole milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 large egg, beaten
- 4 to 4 ½ cups (480 to 540g) all-purpose flour [plain flour], plus a little for rolling
- ½ cup (115g) unsalted butter, melted and cooled
For the Filling
- ½ cup plus 2 tablespoons (150ml) uncooked short-grain white rice
- 1 ¼ cups (300ml) low-sodium beef broth
- 14 ounces (400g) ground beef [beef mince], preferably 85% lean
- 1 large onion, finely chopped
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon dried marjoram
- Water, as needed if the rice dries out before it is tender
Frying and Serving
- Neutral oil suitable for deep-frying, enough for 2 inches (5cm) depth in your pot without filling it more than halfway, plus a little to grease the dough bowl
- Mustard, optional, to serve
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Kitchen scale
- Small saucepan with lid
- Skillet
- Knife
- Cutting board
- Wooden spoon
- Rolling Pin
- Baking sheets
- Deep heavy-bottomed pot
- Deep-fry thermometer
- Instant-read food thermometer
- Spider strainer or slotted spoon
- Wire rack
Method
- Add the yeast to the warm water and leave for about 10 minutes, until foamy. Mix in the milk, sugar, salt and beaten egg.
- Stir in 2 cups (240g) flour, followed by the cooled melted butter. Gradually add another 2 cups (240g) flour. Knead for about 5 to 10 minutes until smooth and elastic, adding flour from the remaining ½ cup (60g) only as needed.
- Lightly oil a bowl, add the dough, cover and leave in a warm place until doubled, approximately 1 hour. Gently deflate, cover and leave for another 30 minutes.
- During the first rise, add the rice and broth to a small saucepan. Bring to a simmer, cover and cook gently until tender, using the rice package's timing as a guide.
- Cook the beef and onion in a skillet over medium heat, breaking up the meat. Continue until the onion is tender and the beef reaches 160°F (71°C). Drain excess fat. Mix in the salt, pepper, marjoram and cooked rice, then taste and adjust the seasoning. Spread in a shallow container and refrigerate promptly, ideally within 1 hour, until cool and ready to use.
- Divide the dough into 12 pieces and keep covered. On a lightly floured surface, roll each into a circle approximately 6 inches (15cm) across. Divide the filling into 12 portions, roughly ¼ cup each. Add a portion to one half of each circle, leaving a clean border.
- Fold over the dough, gently press out trapped air and pinch the edges firmly together. Crimp with a fork. Arrange on parchment-lined baking sheets and cover. Let the shaped pies rest for about 15 minutes before frying; later batches can rest while you fry the first.
- Add about 2 inches (5cm) oil to a deep heavy-bottomed pot, keeping the pot no more than half full. Heat to 350°F (175°C).
- Fry 2 pies at a time, or fewer if the pot is small, for approximately 2 to 3 minutes per side, flipping once, until golden. Check the first pie to confirm the dough is cooked through, adjusting the time if needed.
- Drain on a wire rack set over a baking sheet. Let the hot filling cool slightly before serving with optional mustard.
Follow the yeast packet's guidance for water temperature.
Add extra flour gradually; the dough should be soft and slightly tacky.
Check during cooking and add a little water if the rice dries out before it's tender.
If you have extra filling, distribute it without overfilling the pies; save any excess separately.
Allow the oil temperature to recover between batches.
Notes
- Keep the filling cool and away from the sealing edges.
- Timing varies with room temperature and frying batch size.
- Refrigerate cooled pies promptly and eat within 24 hours, or freeze. Reheat only once, to 165°F (74°C) in the center.