For best results, always weigh ingredients where a weight is provided
Instructions
In a small saucepan over the lowest heat, melt the butter. Once it has almost all melted, add the water, milk and sugar. Stir until combined and sugar has melted (only about a minute - you just want the mixture to be luke warm, not hot). Turn the heat off and sprinkle yeast over the top, then whisk together well. Allow to sit for about 10 minutes until foamy.
While that is sitting, sift the flour and stir through the salt. Add the milk mixture. Mix together and then knead until smooth and elastic. You can do this by hand or in a stand mixer with a dough hook for 5-7 minutes. When the dough is smooth and elastic, place it in an oiled bowl and cover with plastic wrap. Sit in a warm spot to rise for about an hour or until doubled in size.
While the dough is rising, make the filling. Bring a pot of water to the boil and add the barley. Boil for about 35 minutes until just cooked through.
While the barley is cooking,add a small amount of oil and the mince and 1/2 teaspoon of the salt to a pan and cook, stirring until browned. Remove from pan and put aside.
Add the butter to the pan and let it melt. Then add the cabbage, garlic, onion, celery, carrot and beans and the remaining salt. Sauté for around 8 minutes until vegetables are soft. Add pepper to taste. Add the flour and stir for a minute before adding the water and oyster sauce. Add back the mince and the barley and stir well. Allow to cool in fridge.
Preheat the oven to 200C. Line a round pizza tray with baking paper.
When the dough has doubled in size, punch it back and turn it out onto a lightly floured surface. Cut it in half. Roll one half out into a 10 inch disk and transfer to your pizza tray.
Mix one beaten egg through the chiko mixture, then spread the mix over the dough base, pressing down slightly and leaving a 1cm gap all the way around the edge. Roll out the second piece of dough and lay over the top of the mixture. Press down around the edges to join them.
Place a small glass or ramekin upside down in the middle and press down slightly. Using a sharp knife, cut from the ramekin out to the edge. Cut the circle in quarters and then each quarter into quarters again. You should now have a circle with the centre intact and 16 wedges coming out from it. Using both hands, gently lift one wedge and twist it clockwise for 3 turns, then press it down on the edge. Repeat with the rest of the wedges.
Beat one egg and brush over all the visible dough sections. Sprinkle salt and pepper over the top, then bake for 25-30 minutes until nicely golden on top. Turn out onto a rack and allow to cool for a few minutes, before inverting onto a serving plate and serving.
Notes
I use a standard Australian 20ml tablespoon
Author: Marie Roffey
Course: Brunch, Lunch
Cuisine: Australian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.