INGREADIENT

• 7 g dry yeast
• 2 1/2 tbs sugar
• 3 cups plain flour
• 1 1/4 cups milk
• 125 g butter
• 1 1/2 tsp salt
• 1 egg yolk lightly beaten
• 1 egg beaten *to glaze

Filling

• 3 onions chopped large
• 60 g butter
• 250 g bacon rashers finely chopped
• 1 pinch ground black pepper *to taste

Direction

1.  
2. Heat the milk, butter, salt and sugar in a saucepan until just lukewarm, stirring occasionally.
3. Sift the flour into a large bowl. Make a well in the centre and pour in the milk mixture, sachet of dried yeast and the lightly beaten egg yolk.
4. Stir, gradually incorporating the flour.
5. Beat the dough with a wooden spoon or by hand for several minutes until smooth, shiny and elastic.
6. Sprinkle a little flour on top, cover and leave in a warm place covered with cling wrap until it has doubled in bulk (about 1 hour).
7. Fry the onions in the butter until golden. Cool.
8. Mix the bacon pieces with the onion and pepper.
9. Turn the dough out onto a floured surface and knead lightly.
10. Take a small piece of the dough, and flatten with the palm of a hand.
11. Place a teaspoon of filling on the dough and fold edge over to enclose the filling and mould into a ball shape. Continue with remaining dough and filling.
12. Place on lightly greased baking trays and leave in a warm place to 'prove' for about 15 minutes.
13. Brush lightly with beaten egg and bake in at 225C for 10-15 minutes until golden.
14.