You’ll Need
For the Dough
300g plain flour
½ tsp sea salt
170ml warm water
1 tsp rapeseed oil
For the Filling
450g beef mince
1 small onion, very finely diced
2 garlic cloves, finely grated
3 tbsp cold beef stock
three-quarter tsp sea salt
1 tsp black pepper
Optional but Dangerous
Chilli sauce
Pickled cabbage
A cold Mongolian lager
Method
Mix the flour and salt, then work in the warm water and oil to make a smooth firm dough.
Cover and rest for 20 minutes.
Mix the beef, onion, garlic, stock, salt and black pepper until sticky.
Divide the dough into eight pieces and roll each into a thin 16cm circle.
Place filling on one half, fold over and press out any trapped air.
Seal firmly and crimp the curved edge with a fork.
Preheat your air fryer to 190°C.
Brush both sides lightly with oil and air fry in batches for 10-13 minutes, turning once.
Check the filling reaches 75°C and the pastry is crisp and blistered.
Rest for 3 minutes before serving.