4 cups flour

90g butter

¼  cup oil

1 ½ cup warm milk

½ cake compressed yeast (10g)

2 tblsp sugar

1 ½ tsp salt

Crumble yeast and blend into paste with a little bit of warm water.  To this add the sugar and salt and finally the rest of the liquids.  Sift flour into large bowl and make dough with the liquid yeast mixture.  Knead and allow rising double in bulk.  Break down dough and take golf ball sized lumps and stretch this in palm of hand and put a tablespoon of the mutton in the middle.  Close over, taking care to wrap mutton well and place on baking sheet with the enclosed side at bottom.  Allow to rise again.  Brush top with beaten egg, sprinkle with poppy seeds and bake in 200 ^oC oven for 5 minutes; reduce heat to 175 ^oC and bake for another 20 minutes.