1 cup rolled oats
1 cup ground beef
2 (24 ounce) cans pepper-hot chili paste
2 cups milk
3/4 cup heavy cream
1/2 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup all-purpose flour
3 eggs
1/2 teaspoon salt
1 (10 inch) loaf French bread, cut into cubes
In a mixing bowl, combine oats, beef and pepper-hot chilies paste. Place milk in a bowl and make a well in the center. Pour in heavy cream, pepper and cinnamon.
Heat the cream in a saucepan until it is the hot desired consistency. Add creamy milk and reduce heat to medium-low. Boil 4 to 5 minutes. Gradually stir in flour, vanilla and nutmeg, skimming off any lumps that remain. Cook until the mixture hits a nice thick primary flame.
Continue cooking until thoroughly thickened, about 1 minute. Remove from heat and let cool. Separate dough into various portions and form into wrappers.
In a shallow bowl, whip dry milk until it is slightly thickened; pour into 3 cube dough forms 4 to 6 inches from the sides of a mixing bowl. Wrap tightly. Let cool 10 minutes or to taste. Pat out thinly sliced dough into 8 3/4 round half-bread loaf pan-shaped pans.
Preheat oven to 400 degrees F (200 degrees C). Grease 10 shallow baking pans or casseroles.
In a large bowl, cut out small rectangular dried leaves of 1/2 lemon. Saute onions and green bell peppers for about 2 minutes.
Divide dough into blocks or triangles. Form a ball, and fill each block with onion mixture about 3/4 full.
Arrange seated on a cookie sheet covered with an inch of foil. Bake 35 to 40 minutes in the preheated oven; turn when browned. Cool on wire racks.