1 tbsp baking powder
1 tbsp yeast
3 tbsp sugar
1/2 tbsp salt
2 tbsp margarine
3 tbsp yoghurt
3/4 cup to 1 cup warm milk.
Mix everything except milk, then add the milk a little at a time until you reach 3/4 cup, check the dough to see if it is soft, if it is hard add the remaining milk, if it is soft then don’t add any more milk.
Once the dough is soft, form it into a ball shape and let it rise.
Once risen, divide it into two balls and let it rise again.
Once risen again, divide each ball into small equal balls, depending on how big you want your pockets.
Then take each ball and roll it out, then place the rolled ball and place it on a meat pie maker, then add keema and fold. You can spread some water on the edges using your finger to help the pockets seal.
Fold the pocket and then open the meat pie maker and remove the shaped dough. You can use a fork to help seal any loose ends.
Repeat with the remaining balls. Then place the beef pocket in a baking sheet and spread some beaten egg over them.
Bake them at 350 degrees for about 20 to 25 minute or until well cooked and golden brown.