6 Serves
91 Mins
Prepare the dough by mixing flour, yeast, and water, then let it proof in a warm place until doubled in size.
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Vitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
429 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a bowl, combine the ground lamb, finely chopped onion, tomato paste, and allspice. Season the mixture with salt and black pepper.
Roll out the dough into small circles and spoon the meat mixture onto the center of each piece.
Place the pies on a baking tray and bake in a preheated oven until the dough is golden brown and the meat is cooked through.
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