Savory Middle Eastern Mini Meat Pies

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center, then pour in the activated yeast mixture and olive oil. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, prepare the filling. Finely dice the onion and tomato. In a large skillet, sauté the diced onion over medium heat until softened. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in the diced tomato, allspice, ground cinnamon, lemon juice, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until most of the liquid has evaporated. Remove from heat and let the filling cool completely.

Preheat your oven to 200°C. Punch down the risen dough and divide it into 12-16 equal pieces. Roll each piece into a ball, then flatten it into a thin 10 cm (4-inch) disc on a lightly floured surface. Place a spoonful of the cooled meat filling in the center of each disc.

To shape, gently pinch three sides of the dough disc together over the filling, leaving the center exposed, to form a triangle or a boat shape. Ensure the edges are securely sealed to prevent the filling from leaking. Place the shaped pies on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-18 minutes, or until the dough is golden brown and the filling is heated through. Serve warm.