Spiced Lamb Pies

Directions

• 1. For the dough - Spread yeast and 1 pinch sugar in ½ cup lukewarm water and let it foam up for 10 minutes stir once in between. In a mixer with dough hook attached or in a large bowl, add remaining 1 cup lukewarm water, yeast mixture, salt and sugar. Add 2 cups flour ( 1 cup whole wheat and one cup all-purpose). Knead till sticky dough forms. Now add ¼ cup all-purpose flour at a time till dough comes together and make slightly sticky ball (about 5 minutes)
• 2. Knead for additional 4-5 minutes. Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil and leave covered for till it doubles in size.
• 3. For filling - to make the filling, break leftover lamb meat loaf using fork to crumbs. Heat 1 tbsp oil in a pan, add crumbled lamb and saute till brown. Remove from pan on a paper towel and leave aside.
  4. In the same pan, add chopped garlic, onion, bell pepper and saute till onion are soft (3-4 minutes) Add cumin powder, coriander powder, turmeric and cayenne and continue saute for 2 minutes. Add lamb back to pan and mix well.
• 5. Leave aside until cools completely.
  6. To assemble pies, knock air out of risen dough. Let it rest for five minutes. Divide dough in two parts. cover one part with kitchen towel and divide rest into 12 equal parts. Cover 6 parts with kitchen towel and roll rest to 4 inch diameter round circle each. Top each circle with 1 heaping tbsp of cooled lamb mixture.
• 7. Pinch two sides of flat dough - as shown in picture to make a triangle.
  8. Lift and pinch in the third open side and set aside on a sheet lined with parchment paper.
• 9. Repeat step 7 and 8 for all of the remaining dough to make 24 pies. You will need 4 baking sheets, 6 per sheet and space'em at least 2 inch apart.
  10. Preheat oven at 450 F. Sprinkle pies with few pinches of dry all-purpose flour. Cover with dry kitchen towel and let rise in room temperature for 20 minutes. Pies will not double in size but will appear to be bit fluffy. Bake for 10-15 minutes till bottom of pies are golden brown, crispy. Transfer to a wire rack and let cool for 5 minutes before serving.