Chap Shuro - Hunza style meat cakes

Chap Shuro - Hunza style meat cakes For the dough: 300 gr (2½ cups) flour ½ tsp salt 150 ml (7 fl oz) water For the filling: 2 green chili peppers, chopped 1–2 onions, chopped 2 spring onions 1 tomato, chopped 3 Tbs coriander leaves, chopped 200 g ground/minced meat 1 tsp salt Chap Shuro Mix flour with salt and water to make a solid dough. Divide it into four pieces and roll out each piece into a flat round about 20 cm (8") in diameter. For the filling, chop the chili peppers, onions, spring onions, tomato and fresh coriander leaves quite fine, then mix with the ground meat and salt in a bowl. Take one round of dough and wet the rim with some water. (Use your finger.) Spread half of the meat mixture on the dough, leaving a space of 1 cm (⅓") around the edge, and top with a second round of dough. Press down the edges and fold over a small rim to seal. Repeat. Bake on medium heat on both sides for 15 minutes each, until golden brown.