Pastry

3 cups flour,  7 g instant dry yeast.  1/2 cup oil,  1 cup of warm water , salt.

2tbsp extra flour mixed with oil to make a runny paste.

Filling

300g pork mince, 2 spring onions, soy sauce, salt, oil.

Slice spring onions into thin strips, add to mince. Mix well. Add in some soy sauce, salt & oil.(all to taste) marinate for a while.

Add the yeast & salt to the flour and mix together. Make a well in the middle and add the oil and water. Mix to smooth dough. leave for 20 minutes or so to rise.

Get a spoonful of dough, flatten into a pancake, paint with the paste and place a tsp spoonful of the meat mixture in the middle. Fold edges over and stick together. Try and form into a ball with the meat in the middle.

Dry fry on a medium heat till they are golden brown on each side . cover while cooking and drip in a little water after you have turned them over.

2 oz flour, 1/2 a tsp salt and pepper, 1 oz butter, 6 oz grated cheese, 2 cups of milk 1/2 a teaspoon of mustard. 4 eggs.

Make white sauce with the butter, flour and milk, simmer for five minutes. Leave to cool.

Mix the salt, pepper, mustard and cheese into sauce and then the egg yolks.

Beat the egg whites until fluffy and stiff, fold gently into the sauce mixture.

Turn into a greased dish, cook for 30 minutes at 300F until brown. leave for a few minutes and then serve.

1 & 3/4 tsp dried yeast, 3/4 cup warm water, 1/4  tsp sugar, 2 cups flour, 1/2 tsp salt, 2 tbsp oil.

To make base, sprinkle yeast on warm water. Stand for 2 minutes, then stir in sugar. leave in a warm spot until the mixture starts bubbling.

Place flour and salt in a bowl, stir in the oil. When yeast mixture is ready, stir into Flour. Mix well and then knead until shiny. place in a greased bowl, cover and leave in a warm place until doubled in size – about an hour.

Place into a tray and cover with favorite fillings.

Bake fairly low in oven at 180C  for about 20 -25 minutes until crust is lightly browned and filling bubbly hot.