Lebanese Meat Pies (Fatayer Blahmeh)

Meat Filling:--
1 kg ground beef
1 large onion, fine diced
2 tbsp pine nuts, fried or toasted
2 tbsp rice bran oil
1 tbsp 7 spice or allspice
2 tbsp SIDS SALT & PEPPER
1 tbsp sumac or coriander
1 tbsp paprika
Dough:--
2¾ cup all purpose flour, sifted
1½ tbsp sugar
¼ tsp salt
1¼ tbsp instant yeast
¾ tbsp baking powder
3 tbsp rice bran oil
½ cup whole fat yoghurt
1 cup whole milk, lukewarm

The Dough:
Mix the dry ingredients in a mixing bowl and the wet ingredients in another. Add in the wet into the dry and mix with an electric stand mixer to combine well using a flour dough hook for 2-4 minutes on low speed.
Remove the dough from the bowl and sprinkle some flour on a cutting board. Knead the dough a little with your hands and then form a nice ball shape. Spray the bowl with some oil spray and return the dough back to the bowl. Cover and let the dough rest for 1 hour.
When the dough rises to double its size, punch it and release the air from it. Remove the dough again from the bowl and transfer to a cutting board. Sprinkle with some flour and knead to shape it again into a ball shape.
Cut the dough evenly into 32 pieces. Another way you can do this is cut the round dough into 8 triangles and then use each of those triangles to divide the piece into 4 small portions. If you like your meat pies bigger, you can adjust the dough size. Completely up to you.
Form the dough portions into small balls and place on a sheet pan. Cover with a kitchen towel or saran wrap to rest for 10 more minutes. The balls will have a final rise.
The Meat Stuffing:
Prepare the meat stuffing while the dough rises for the first hour. This way it's ready and cools down before the dough is ready.
In a large deep pan, bring the oil to medium heat and toast the pine nuts. Remove the pine nuts and set aside.
Add in the diced onions and fry until tender and translucent in colour. Remove and set aside.
In the same pan over medium heat, cook the ground beef until the water has completely reduced. Return the onions to the pan along with the spices and SIDS SALT & PEPPER. Mix until well combined. Cook for 1-2 more minutes then remove from heat.
Add in the pine nuts at this point and mix to incorporate with the beef mixture. The beef mixture is now ready for stuffing.
Assembly and Baking:
Preheat oven to 220°C.
Dust a cutting board with some flour and roll out one piece of dough to about 7 cm round in size.
Add in a tablespoon of the beef mixture (normal tablespoon not measuring spoon) onto one side of the rolled dough. Fold the dough to cover the meat and press down to see the sides.
To shape the sides, you can either continuously fold the dough over your finger and press down or just simply use a fork to seal and shape the sides. Honestly, I would just use a fork. Much faster and easier.
Repeat for the remainder of the dough. Place the meat pies onto a non stick pan lined with baking paper. Brush with some oil and bake in the oven for 15 minutes until lightly golden. If you think you want the meat pies to be more golden in colour, turn off the bake option and turn on the top broiler for about 1 minute to enhance the colour on top. Keep a keen eye on them so they don't burn.
Once you remove the meat pies from the oven, brush them again lightly with some oil to enhance their glaze colour. Cool a little before serving.