FATYRES

FATYRES
2 lbs. flour
1 cake of yeast or 1 package of dry yeast
1 Tbsp. salt
3 cups lukewarm water (approximately)
For filling:

2 lbs. lean ground lamb or sirloin
2 large onions, chopped
2 Tbsp. crushed mint

Salt and pepper to taste
Juice of 2 lemons (optional)
1/2 cup fresh chopped parsley or 1/4 cup dried parsley
1/4 tsp. cinnamon
1/4 cup pine nuts (optional)

Mix well and stuff into pie dough as directed below.

Preheat oven to 400 degrees.

Combine ingredients, mix well and knead until smooth. Cover with a cloth and let rest in a warm place until dough rises, about 1 1/2 hours. Cut into small sections 4 inches in diameter. Cover with a cloth for an additional 30 minutes.

Roll dough into rounds like a pie crust. Squeeze as much excess liquid from filling as possible. Place a heaping tablespoon of filling on each crust round and close in the shape of a triangle. Be careful not to get juices on the edges of the crust, as this will make it difficult to crimp shut. If this happens, dip fingers in flour and close.

Cover the bottom of a baking tray with oil and place pies in rows. Bake until golden brown. Lightly brush with butter after baking. Yield: 3 to 4 dozen pies.