Ingredients:
• 1 batch Quick Yeast Dough
• 1½ pound ground beef
• ½ cup parsley
• 4 garlic cloves
• 1 medium onion
• 2 Roma tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons Pomegranate molasses
• 1 tablespoon oil
Spices:
• 1 teaspoon salt
• 2 teaspoons 7 spice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon coriander powder
• ½ teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon black pepper
Directions:
• Add tomatoes, parsley, onion, and garlic to a food process. Process until fine but not fine enough to be liquid, you still want some chunks.
• In a large bowl, combine the ground beef, chopped vegetables, tomato paste, olive oil, and pomegranate molasses.
• Sprinkle in the seasonings and mix well.
• Preheat your oven to 400 °F.
• Divide the dough into 24 pieces. Line a baking sheet with parchment paper.
• Take on ball of dough and make indentations in the middle using the tips of your fingers. Move your fingers around while adding pressure to keep spreading the dough to your desired thickness. You should have 3-4 inch circle.
• Add a hefty spoonful of the meat filling into the dough, press down firmly, and spread it around evenly. • Place the pies on the baking sheet and put into the preheated oven.
• Bake for 10-15 minutes, or until the bottoms and edges turn golden.
• Remove and cool for 10 minutes before serving.
Note: You can freeze the baked pies in single layers in a freezer bag. They keep for 3 months. Reheat by letting them defrost at room temperature then warming in an oven or microwave.
