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1
Preheat the oven to 350F.
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2
To make the filling, saute the onion in the vegetable oil in a medium skillet over medium heat until transparent.
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3
Add the meat and brown, breaking it up constantly with a fork.
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4
Cook until the liquid has evaporated.
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5
Cool and add the Aleppo pepper, allspice, cinnamon, salt, and pine nuts.
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6
Set aside.
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7
To make the dough, combine the flour, smead, and salt.
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8
Fold in the margarine and add the vegetable oil.
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9
Blend well with your fingertips.
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10
Add 2 to 3 ounces of water slowly, stirring to form a smooth dough.
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11
Knead well.
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12
The dough should be soft and moist.
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13
To make crescent-shaped bastels, first break off a small walnut-size ball of dough and flatten it into a 3-inch round with a tortilla press lined with wax paper or plastic wrap (to prevent sticking).
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14
Use a 3-inch cookie cutter to ensure that the bastel is perfectly round and the exact same size as the rest.
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15
Place 1 teaspoon of filling on the circle.
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16
Fold the round in half and press to close, making sure the edges are tightly sealed.
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17
Make the remaining bastels the same way.
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18
Alternatively, to make round bastels, press your finger into a walnut-size ball of dough to form a rounded shell with one open end.
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19
The thinner you can make the shell, the better; this a tricky step that requires some practice.
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20
Fill the hollowed-out shell with about 1 teaspoon of filling.
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21
Close by pinching the shell firmly and smoothing with a little water until no crease is visible.
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22
Flute the edges for a more refined appearance.
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23
Make the remaining bastels.
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24
Brush the top of each bastel with water and dredge in the sesame seeds.
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25
(At this point, you may freeze the bastels to bake at a later date, but be sure to store in one layer in a tightly sealed container lined with waxed paper.)
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26
Bake for about 15 minutes, or for 20 minutes if frozen, until they are slightly golden.
