Lahm bi ajeen (Lebanese meat pies)

Ingredients

• 250 g of ground beef
• 4 medium tomatoes
• 1 onion
• 1/2 tsp of salt
• 1/2 tsp 7 spice
• 1/4 tsp red chilli powder (or 1/2 fresh green chilli)
• 1 tbsp mild olive oil
• 3 cups bread flour
• 1/2 cup of lukewarm water
• 1/2 cup of lukewarm milk
• 2 tsp of dried active yeast
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 3 tbsp regular olive oil or vegetable oil

Instructions

1. 1

   --- To make the dough ---

2. 2

   In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast

3. 3

   Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble

4. 4

   In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together

5. 5

   Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it

6. 6

   Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in a warm place for at least 2 hours or until doubled in size

7. 7

   With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover and leave to rest as you prepare the meat mixture

8. 8

   --- To prepare the meat ---

9. 9

   Add the ground beef, onion, tomatoes, salt, mild olive oil, seven spice and red chilli powder to a food processor and blend to a fine mixture

10. 10

    --- To assemble the pies ---

11. 11

    Turn on the oven on the highest setting (usually 230°C/450F)

12. 12

    Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking

13. 13

    Spoon on some mixture leaving a very small margin as it will later contract. You can crimp the edges by pinching with your fingers though not essential. Transfer to a non stick tray.

14. 14

    Bake for around 10 minutes until golden, turning half way if necessary to get an even bake

15. 15

    Serve immediately with a slice of lemon