First time making these, the filling is diced lamb, diced bacon (to compensate for the lamb being a bit more lean) and diced onion.
Over filled them so I had to cook them for longer, to make sure the filling was cooked, which overcooked the crust a bit (would prefer it more on the golden side rather than brown-golden). Next time I think I’ll brown the meat with some flour first and then make the kibinai, so that way I develop the flavour and colour of the meat and the only thing I need to worry about then is just the crust.
by Hornet_MI