Martabak Telur (Indonesian Savory Egg and Ground Beef Parcels)

Put the flour and salt in a bowl. Gradually add the water and bring the mixture together, then knead for 6–7 minutes until completely smooth and elastic. Press and fold with the heel of your hand; well-kneaded dough stretches thin between your fingers without tearing and lets light through. Divide into four balls and coat them in oil.

Heat 1 tablespoon (15 ml) oil in a skillet. Sauté the finely chopped yellow onion and crushed garlic. When the onion turns translucent, add the ground beef. Break it up with a spoon and cook for about 8 minutes, until its liquid has evaporated and no pink remains. Add the curry powder and black pepper during the final 1 minute. Transfer the filling to a plate and let it cool.

On an oiled work surface, press one dough ball outward with the heel of your hand. Then hold its edges and rotate it in the air to stretch it into a 30 cm circle thin enough to let light through. Mix one beaten egg with one-quarter of the cooled beef filling and the chopped green onion, then pour it into the center of the dough. Fold the four edges in toward the center to make a square envelope. Press the seams closed with your fingers or the egg will leak into the skillet.

Heat 2 tablespoons oil in a wide skillet over medium heat. Place one parcel seam-side down. Cook each side for 3 minutes, until golden. If no liquid leaks when you press lightly with a spatula, the egg has set. Remove from the skillet, cut into four pieces, and serve hot. Cook the remaining three parcels the same way.