Uyghur Open Lamb Pies

Dough Ingredients:
  •  150g (5 1/4 oz) plain flour
  •  7g (1/4 oz) dry yeast
  •  half teaspoon salt
  •  1 tablespoon olive oil
  •  125ml (~1/2 cup) warm water
  •  olive oil

Lamb filling:
  •  100g (3 1/2 oz) lamb mince
  •  2 tsp of Xinjiang Spice Mix
  •  half an onion cut finely
  •  pine nuts
  •  2 teaspoons pomegranate molasses

Method:
  1. Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball. 
  2. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in warm place about 1 hour until dough doubles in size.
  3. Meanwhile, make lamb topping by combining the ingredients in a small bowl.
  4. Preheat oven to moderately hot. 200C (400F) Gas Mark 6
  5. Knead dough on lightly floured surface 5 minutes, roll dough to 2cm (3/4 in) thickness. Using 7cm (2 3/4 in) cutter, cut 20 rounds from dough, place rounds on oiled tray.
  6. Divide topping among rounds, press a little to ensure it sticks.
  7. Bake uncovered in oven about 10 to 12 minutes.
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