While the dough is resting, heat the oil in a pan, add the diced onion, and cook till soft—about 5 minutes.

Add the beef and break it up.

Add the thyme, red chili flakes, grated carrots, green onions. Bouillon powder, salt, and pepper to taste.

Cook till there's little to no more water in the meat

Add the slurry and leave to simmer for a few more minutes. Remove from heat and leave to cool.

Dissolve the Yeast and Sugar in the warm milk and leave to proof.

In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.

Transfer the dough to a lightly floured surface and knead until it’s smooth and elastic, about 7 minutes by hand.

Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.

Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.

Divide the dough into 6 equal parts and mold each of them into a ball.

Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.

Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.

Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.