Lebanese meat pies (Sfeeha)

 Dough: 

• 1kg all-purpose flour
• 3 tbsps sugar 
• 2 tbsps active dry yeast 
• 1 tbsps salkt 
• 1/4 cup sunflower oil 
• 2+ 1/4 cups whole milk 

Filling: 

• 500g minced lamb 
• 2 small onions, diced 
• 4 medium tomatoes, chopped 
• 1 teaspoon salt or to taste 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon seven spice or allspice 
• chili flakes 
• oil for greasing baking sheets 

Nothing extraordinary for the dough, but for the filling you blend the raw onion with the tomatoes and then mix everything together while raw, straining away any excess liquid. Then add the spices and seasoning. Roll the dough out to 1/2cm thick rounds, fill with filling and make tri-corner hat shapes. Bake at 200c for 12 mins. 

However, we found these too bready, and considered changing the shape. The filling tastes good though.