Sfeeha

Step 1: Mix 14 oz plain flour, ⅛ oz fast-action dried yeast, 1 tsp sugar and 1 tsp salt. Add ½ cup lukewarm milk, 3 tbsp olive oil and enough ½ cup lukewarm water to make a soft dough, then knead for 8 minutes until smooth. Cover and leave to rise for 45 minutes.

Step 2: Mix 14 oz lamb mince, 1 onion, 2 tomatoes, 2 tbsp pomegranate molasses, 2 tbsp thick plain yogurt, 1 tbsp tahini, 1 tsp Lebanese seven spice (baharat), 1 tsp salt and ½ tsp chilli flakes. Cover and keep in the fridge until needed. A common mistake is leaving the tomatoes wet: drain them well or the pies turn soggy underneath.

Step 3: Heat the oven to 450°F (400°F fan) and line two baking trays.

Step 4: Divide the dough into 24 small balls. Roll each into a 9 cm round, put a heaped tablespoon of filling in the middle and spread it out, leaving a 1.5 cm border.

Step 5: Pull up four sides of the border and pinch the corners firmly to make an open square with the meat showing in the middle. Brush the dough edges with 1 egg and press a few 2 tbsp pine nuts into the meat.

Step 6: Bake for 12–15 minutes until the pastry is golden and crisp underneath and the lamb is browned and cooked through, with no pink juices (160°F).

Step 7: Cool for 5 minutes and serve warm. They freeze well once baked; reheat from frozen at 350°F for 10 minutes until piping hot.