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1
In a mixing bowl combine flour, yeast, sugar, and salt.
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2
Mix 1 minute.
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3
Next add water and half of the beaten egg.
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4
Mix.
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5
Add butter and mix until combined.
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6
Knead by hand until smooth and elastic, about 10 minutes.
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7
Cover the dough and let rise in a warm place for about 30 minutes.
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8
After that, punch the dough down and make 12 round balls (lemon sized) and allow them to rise for 10 minutes.
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9
Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/8 inch).
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10
Youll need 12 moulds, metal cups or small bowls (bowl or mold should be about 2 inches in diameter).
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11
Grease the bowls/molds (use butter or coking spray).
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12
Put the dough rounds into the greased mold and make sure the dough goes up the sides as well as covering the bottom.
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13
Then trim off the excess dough.
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14
Prick the base of the dough with a fork to prevent air bubbles.
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15
Allow the dough to rise for another 10 minutes while you make the filling.
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16
You can place the molds on a baking sheet at this point if you like.
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17
In a pan heat 1 tablespoon olive oil over medium high heat.
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18
Add garlic and mix it around until its softened.
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19
Next add onion, chili pieces and the diced boiled potato.
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20
Mix until onion is softened and everything is heated through.
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21
Add tomato, carrot, and salt.
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22
Mix well until carrot softens a bit.
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23
Now place a tablespoon full of filling mixture in the middle of each dough mold.
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24
Next brush the remaining beaten egg on the edges of the crust.
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25
Bake the appetizers for about 20 minutes at 220C degrees or until golden brown.
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26
Serve hot with tomato sauce or green chutney.
