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1
For the filling: Combine the beef and lamb in a large skillet and cook over high heat until browned and well done.
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2
Drain and reserve the drippings.
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3
Place the meat in a medium mixing bowl.
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4
Using the same skillet, caramelize the onions in the meat drippings.
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5
When the onions are nice and brown, remove them from the drippings and mix into the meat mixture.
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6
While the onions are caramelizing, preheat a small skillet with the corn oil.
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7
Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them).
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8
Add the pine nuts to the meat mixture along with the lemon juice, salt, cinnamon and nutmeg and combine well.
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9
For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water.
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10
Stir to dissolve the yeast.
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11
Add the flour to a large mixing bowl, stir in the yeast mixture and combine well.
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12
Add additional water, as needed, to make a medium-sized, stiff dough ball.
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13
Knead thoroughly.
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14
Cut into 2 equal dough balls, cover and let stand for 15 minutes.
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15
Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick.
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16
Cut the dough into circles with a 5-inch round cutter.
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17
Cover and let stand a second time for 15 minutes.
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18
Try to get as many round dough pieces as you can.
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19
Any excess dough can be rolled up and saved for more meat pies.
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20
Preheat the oven to 350 degrees F. Coat 2 sheet pans with nonstick cooking spray.
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21
Working quickly, place 5 of the rounds at a time, on a separate work surface.
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22
Spoon a heaping tablespoon of the meat filling in the center of each round.
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23
Grabbing the opposite sides of the circle, pinch together in the middle.
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24
Then, pinch the rest of the dough closed, forming a triangular pie.
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25
Place on the prepared sheet pans.
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26
When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown.
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27
Rotate the pans from bottom to top during baking.
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28
Bake until the pies are golden brown.
