Chudu

Method

Make the dough by combining flour, warm water, salt and 30ml oil, kneading until smooth and elastic, then rest for 30 minutes. Prepare the filling by cooking chopped onion in oil until soft, then mix with beef mince, salt and pepper. Divide dough into four portions and roll each into a thin oval. Place filling on one half of each oval, fold over to create a half-moon shape, and seal the edges firmly by pressing with your fingers. Heat oil in a heavy-bottomed frying pan and shallow-fry each chudu for 4-5 minutes per side until golden brown and the meat is cooked through. Drain on kitchen paper and serve hot, traditionally as a snack or light meal, often accompanied by yoghurt or sour cream.