Lebanese Sambousek Lahme (Meat Pies)

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1. 1Step 1: In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm (if it is too hot it will kill the yeast).
2. 2Step 2: Add the sugar and yeast to the liquid and stir well until it dissolves. Leave for 15 minutes allowing the yeast to ferment and bubble.
3. 3Step 3: In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together.
4. 4Step 4: Then turn out into a floured surface and knead for 10 minutes so the dough springs back a little when you poke it. If you are using a stand mixer knead for around 8 minutes on the first setting.
5. 5Step 5: Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp tea cloth, leave to rise in a warm place for at least 2 hours or until doubled in size.
6. 6Step 6: With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover with the tea cloth and leave to rest as you make the filling.
7. 7Step 7: Once you chop the tomatoes finely, transfer them to a fine sieve to drain out the liquid.
8. 8Step 8: Sauté the onions in approximately 3-4 tablespoons of regular olive oil until golden.
9. 9Step 9: Add the mince meat and fry off on high heat pressing down with the back of your wooden spoon for around 10-15 minutes, draining any excess liquid that may arise.
10. 10Step 10: Add the spices, salt and sumac along with the tomatoes and cook for another five minutes.
11. 11Step 11: Taste the filling and adjust the salt or seasoning if necessary.
12. 12Step 12: You can either bake or deep fry the sambousek.
13. 13Step 13: If baking, turn on the oven on the highest setting (usually 230°C/450F).
14. 14Step 14: Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking.
15. 15Step 15: Spoon on some meat filling one one side leaving a small margin, and fold over. Press down the edges with your fingers and either use a fork or your finger to crimp.
16. 16Step 16: If you are baking, brush on a little milk to get a nice golden colour. Bake for around 10 minutes until golden, turning half way if necessary to get an even bake.
17. 17Step 17: If you are deep frying, heat up around 4cm of oil in a deep pan and test to see if hot by adding a tiny bit of dough or bread, if it sizzles round the edges it is hot enough. Fry for a 1-2 minutes on each side and drain on paper towel lined plate.