Bitesize Lebanese pies with a lamb filling
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. Let it cool if necessary.
In a large bowl, add the salt and flour, oil and yeast liquid and bring together. If the dough is too dry add a tablespoon at a time of warm water until you have a smooth ball
Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
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
With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover with a muslin cloth and leave for another half hour
As the dough proves for the second time prepare your mince meat mixture by adding the meat, onion, tomato, salt, seven spice and pepper to a food processor and blending to a fine mixture
If the room is too cold, warm the oven on the lowest setting then turn it off and prove the dough inside for about 2 hours