Sfeeha Recipe (aka Lahm bi Ajeen), Middle Eastern Meat Pies

The idea is that this will be done while you're making the dough, during the first 20 minutes.
Chop up the tomatoes finely. You can do this by hand or in a food chopper.
Drain the liquid and tip the tomatoes and mince into a bowl.
200 g minced lamb, 2 tomatoes
Chop up the onion and parsely finely and add to the bowl.
1 small handful parsley, 1 medium onion
Now add the rest of the ingredients to the bowl and mix everything up throughly, squeezing the mince slightly to ensure that all the meat is broken up and flavoured with the spices and seasoning. Set aside.
Now, you will go back to the dough, kneading, dividing into balls and resting them for 10 minutes.
2 tsp ground allspice, 1 tsp baharat, 1 tsp ground chilli powder, ¾ tsp salt, some freshly ground black pepper, 1 Tbsp sundried tomato paste or regular, ½ Tbsp EV olive oil, 2 Tbsp pomegranate molasses

Preheat the oven to 220℃ (430℉/200℃ Fan). If your oven runs hot, as mine does, preheat to 210℃ (410℉/190℃ Fan).
Take one dough ball and flatten it with your fingers. My baking tin takes 6 sfeehas at a time, so I flatten 6 doughballs at a time. This depends on what sized balls you made with your dough.
Don't forget to cover the rest of your dough balls with a damp tea towel, while working with each one.
Take a pinch of the mince meat mixture and place in the middle of each flattened dough. Tap down, all the way to almost the edge.
Transfer the topped dough rounds onto your greased baking tin and bake in the oven for 12 - 15 minutes until the edges are a golden brown colour.
You could also transfer the empty dough rounds onto the baking shhet, then top. This is a matter of preference, makes no difference.
Repeat the whole process until all your doughballs are done. You should have just the right amount of topping and dough.
Serve warm. Read article above about leftovers.