Stuffed Bread

For the dough, dissolve the yeast and a tsp sugar in a warm water 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. Cover and leave it to rise until it doubles its size.

For the filling, heat up oil, add onion and garlic, saute for some minutes then add minced meat and cook. Add the scotch bonnets, seasoning and spices, stir well. Cook till there's little to no more water in the meat. Remove from heat and leave it to cool.

Punch down the dough to remove the trapped air and place the dough on a floured surface. Divide into 4 equal parts and mold each into a ball.

Take one at a time and roll it out flat. Scoop the filling inside the center of the dough and apply water to the edges and seal. Pinch the edges to securely close the dough. Place in a tray and make some cut on it.

Cover and let rise in a warm water until doubled its size. In a small bowl. Add 2 tbsp oil and parsley flakes, mix. Apply on the dough and bake until golden brown..