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1
For the dough: Put the flour in a mixer and then add the sugar, salt, yeast and oil.
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2
Let mix for 3 to 5 minutes.
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3
Then start adding the cold water slowly until it forms a big ball (add more flour if the dough is thin/ loose).
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4
Let mix for 15 more minutes.
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5
Then let the dough rest for 15 minutes.
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6
Turn the mixer back on and mix the dough for 15 more minutes, and then let rest for 15 more minutes.
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7
Put the dough in a pan and cover the top lightly with canola oil and let sit at room temperature for 1 hour.
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8
Then put in the refrigerator and let rest overnight.
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9
Form 7-ounce balls with the dough and roll lightly with flour.
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10
Put them in a proof box at room temperature for 2 hours after you roll it.
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11
Place the balls side by side and put a cover on it that is very tight so no air is let in, otherwise it will get dry.
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12
For the meat: In a large skillet over medium-high heat, saute the onions in 4 tablespoons of the butter until they are golden brown.
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13
Then add in all the allspice, salt, black pepper and cayenne pepper.
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14
Then add the meat and continue to stir to avoid clumps.
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15
Cook the meat for 15 to 20 minutes.
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16
In another pan, heat the remaining 2 tablespoons butter until hot.
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17
Add the pine nuts and cook until golden brown, about 3 minutes, stirring so the pine nuts do not burn.
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18
After the pine nuts are cooked, pour on top of the cooked meat.
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19
Let the meat cool off at room temperature for 30 minutes.
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20
Take the dough balls and flatten them into a plate shape less than 1/2-inch thick.
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21
Use a round shaped cup to cut out 4 dough pieces.
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22
Then take 4 tablespoons of the meat mixture and put inside the dough.
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23
Fold in half and pinch the dough together.
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24
Heat the oil in a deep-fryer or large pot until it is very hot.
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25
Fry until golden, 2 to 3 minutes on each side.
