Meat Pies Serves 8

These are open-faced meat pies

Dough
3/4 oz yeast cake
1 tsp sugar
1 1/4 cups warm water (adjust as needed)
1 lb all-purpose flour
1 1/2 tsp salt
2 Tbsp olive oil

Filling
2 Tbsp pine nuts
1 Tbsp olive oil
1 med-large onion, grated (squeeze out liquid or allow to drain on paper towels)
1 lb ground lamb (you can substitute ground beef or ground turkey)
1 large ripe tomato, peeled, seeded and finely chopped
1 bunch flat-leaf parsley, finely chopped
2 Tbsp lemon juice
1 tsp ground allspice
Salt
Pepper

2. Sift the flour and salt into a large mixing bowl. Make a well in the center and pour in the yeast mixture, olive oil and warm water. Mix together with a large mixing spoon. When all the flour is moistened and it begins to form a dough, use your hands to form the dough.

3. On a lightly floured surface, turn out the dough and begin kneading for about 10-15 minutes. Dough should be smooth and elastic. Form into ball and return to an oiled bowl, cover tightly with cloth and allow to rise in a warm area for about 2 hours.

4. Punch down the dough and divide into 8-10 pieces. Roll each into a ball, cover with a cloth and leave to rise for 20 to 30 minutes more. Meanwhile prepare the filling.

5. Lightly fry the pine nuts in the olive oil and place in a large bowl. Add all the other ingredients, sprinkling lightly with salt and pepper. Mix with a fork until well blended. Set aside.

6. Preheat oven to 450 degrees F. Grease a baking sheet or two.

7. On a lightly floured surface, roll out the dough balls into 4 inch diameter rounds. Place each on greased cookie sheet or two if needed. Place each round about 1 1/2 inch apart to allow them to expand while baking.

8. On each round, spread some of the filling to about 1/2 inch of the edge.

9. Bake in preheated oven for 25 to 30 minutes, until dough is lightly browned underneath and meat is cooked. Serve hot or warm. These are traditionally served with a chilled plain yogurt in many Middle Eastern homes. Enjoy!