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1
Dilute the yeast in 1/2 cup warm water.
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2
Place the flour in the bowl of a food processor equipped with dough hooks.
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3
Add the salt and with the motor running, pour in the yeast mixture, the lemon juice, olive oil and the rest of the water, as needed.
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4
Process for about one minute, to get a smooth dough that forms a ball in the processor.
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5
Turn out onto a floured surface and shape into a ball.
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6
Place in an oiled bowl, cover and let rise for about 35 minutes, until doubled.
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7
Take cupful pieces of dough and flatten them with a rolling pin or your hands, to make saucer size disks.
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8
Let them stand, while you prepare the filling.
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9
Warm the oven to 200C.
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10
In a skillet warm the olive oil and saute the onions and leeks, until soft and transparent.
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11
Add the olives, pine nuts, parsley and mint and remove from the heat.
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12
Season with pepper and taste to adjust the seasoning.
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13
To fill the little pies, put two tablespoons of the filling on each disk of dough, brush the borders with a little water and fold them in half, to cover the filling and obtain pillow like little pies.
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14
Brush with a little milk and sprinkle with sesame seeds, if you like.
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15
Bake for about 45 minutes, until golden brown.
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16
Let them cool on a rack, and serve them warm or cold.
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17
NOTE: You can make the pies bite size with walnut size pieces of dough or you can make a whole round or square pie, dividing the pastry in two and using half for the bottom and half for the top of the pan, spreading the filling evenly in between.
