Sfiha (Lebanese Open Lamb Pies)

In a large mixing bowl, combine the flour, yeast, sugar and half the salt. Make a well in the centre and pour in the warm water and olive oil, then mix to a soft dough.

Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.

Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to prove in a warm place until doubled in size, about 1 hour.

Meanwhile, mix the minced lamb, chopped onion, tomatoes, tomato paste, pomegranate molasses, pine nuts, allspice, aleppo pepper, remaining salt, black pepper and lemon juice together in a bowl until well combined.

Punch down the dough and divide into 12 equal pieces. Roll each into a 10 centimetre round and place on lined baking trays.

Spread a thin layer of the lamb topping over each round, right to the edge, pressing gently so it adheres to the dough.

Bake at 220°C, or 200°C for a fan oven, or gas mark 7, until the pastry is golden and a thermometer inserted into the topping reads at least 71°C, about 15 minutes.

Remove from the oven, scatter with the parsley and serve warm.