Knead flour, yeast, 280 g lukewarm water, 3 g salt and 10 g oil for 6 minutes. Let covered dough rise for 25 minutes.

Ingredients

• 450 gWheat flour, white, all-purpose, unenriched
• 7 gLeavening agents, yeast, baker's, active dry
• 280 gBeverages, water, tap, drinking
• 400 gLamb, New Zealand, imported, ground lamb, raw
• 150 gOnions, raw
• 250 gTomatoes, red, ripe, raw, year round average
• 25 gOil, olive, salad or cooking
• 7 gSalt, table

Method

1. Knead flour, yeast, 280 g lukewarm water, 3 g salt and 10 g oil for 6 minutes. Let covered dough rise for 25 minutes.
2. Mix lamb with very finely chopped onion, seeded tomatoes, remaining 15 g oil and 4 g salt into a raw filling.
3. Heat oven with a tray to 230 °C. Divide dough into eight 12 cm rounds and spread filling in the centre, leaving a 1 cm rim.
4. Bake pies for 12 minutes at 230 °C until edges are golden and filling reaches 72 °C in the centre. Rest 3 minutes and serve two each.