These are really good!
slightly adapted from A Baker’s Odyssey by Greg Patent
Make 20 pies
Basic Lebanese Yeast Dough (find the recipe here)
Divide the risen dough into 20 balls and cover with a clean tea towel while you prepare the filling.
2 tablespoons salted butter
1/2 cup pine nuts
2 tablespoons olive oil
1 large onion, chopped finely
2 cloves garlic, chopped finely
1 1/4 pounds (560g) beef mince
2 teaspoon ground cinnamon
1 1/2 teaspoons salt, or to taste
1/2 teaspoon of freshly ground pepper
1/4 cup full fat yogurt
4 tablespoons salted butter, melted and kept warm
plain yogurt and lemon for serving
Fry the pine nuts in the butter until deep golden brown about 3-5 minutes. Remove and set aside to cool.