Procedure

1) In a bowl, mix the yeast with one teaspoon of sugar and a little bit of lukewarm milk (circa 5 tablespoons). Set aside and leave the yeast to activate for about 15 minutes.

2) Tip the flour into another bowl, pour in the milk and the oil, then add the salt and the activated yeast mixture. Knead to a dough. Please note that this dough can be slightly sticky. Cover the bowl and let the dough rise in a warm place for about 45 minutes.

3) Whilst waiting, prepare the filling. Fry the onion, then add the minced meat, herbs, garlic and fry everything together for a short while. Add the ketchup, mix well and set the mixture aside.

4) Tip the risen dough onto a lightly floured worktop and roll it out to 0.5cm thick. Divide the dough into approximately 16 squares. Spoon some meat mixture into the middle of each square, then sprinkle with some grated Edam cheese. Fold one end of the pastry over the filling and press to seal the pasty, you can also use a fork to crimp the edges. Alternatively, you can take all four corners, pull them up a little, bring them together and press slightly to spread the filling (shape as seen in the picture).

5) Place the prepared pasties on a baking tray/sheet, brush with the beaten egg and sprinkle with some sesame seeds.

6) Bake in the preheated oven at 170C / 150C fan for about 20 minutes. Enjoy.