Preparation Time: 30 minutes
Cook Time: 17 minutes
250 g minced lamb
1 tomato, seeds discarded and flesh roughly chopped
1 tbsp lemon juice
1 tsp ground allspice
1 small onion, chopped
2 tsp olive oil
2 tbsp pine nuts
To serve, lemon wedges
2 cups plain flour, plus extra for rolling
7 g sachet dried yeast
¼ cup olive oil
½ tsp fine sea salt
1. Preheat the panggangan to 220°C. Briefly knead the risen dough and divide into 10 pieces.
2. Lightly flour a work surface and roll the pieces into rough 12cm circles. Place the lamb filling on top of the dough and spread it out to the edge of the pastry. Sprinkle with the pine nuts and press them on to the filling.
3. Gently transfer to a large baking sheet and bake for 10-12 minutes or until the dough is cook through and is golden brown underneath. Serve with lemon wedges.
To make the dough:
Place the dough ingredients with ½ cup tepid water into a large mixing bowl and stir until combined. Add an extra tbsp of water if you need it. Tip out onto a lightly floured board and knead until you have a smooth dough. Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place for 1-1½ hours or until doubled in size.
To make the topping:
Place the lamb, tomato, lemon juice and allspice into a mixing bowl. Place a frying pan set over a moderate heat and add cook the onion in the oil for 5 minutes or until softened, then set aside to cool.
Place the cooled onion in with the meat, season with salt and pepper and mix to combine.