Just a guess, but I presume they are chilled.... how about putting a tightish fitting lid on the skillet to creat a bit of a pressure cooker to warm the center of the filling up a bit them lifting the lid to toast them up nice and brown.
Just a guess, but I presume they are chilled.... how about putting a tightish fitting lid on the skillet to creat a bit of a pressure cooker to warm the center of the filling up a bit them lifting the lid to toast them up nice and brown.
The meat filling is cooked then you spoon it into a pastry type dough then seal up like a turnover then deep fry them is the traditional way. Similar to maybe a calzone in a way