Arabic Meat Pies

1 Sfiha Dough recipe

Meat Filling:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 1/2 lbs lean ground lamb or beef
• 2 large tomatoes, peeled seeded, chopped, and drained
• 3 tbsp tomato paste
• 1/3 cup finely chopped flat-leaf parsley
• 2 tbsp finely chopped mint
• 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two-thirds)
• 1 tbsp freshly squeezed lemon juice
• 2 tsps mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin)
• salt, pepper, and red pepper to taste

1. Combine all ingredients well.
2.  Pre-heat oven to 375°F. 
3. Divide the dough into 24 balls and roll out on a lightly floured surface. 
4. Roll thin 15-20 cm circles. 
5. Spread approximately 2 tablespoons of meat mixture evenly over the pastries and arrange on a lightly greased baking tray.
6. Bake until dough and meat are fully cooked. I usually deep fry these (that's how my friend's mom use to make them) then place in a 350°f oven until they were cooked through.
7. Serve with laban and lemon wedges. Yields: 24 pies