Fatayer Hummus (Mince and Chickpea Pasties)

Serves: 4
Preparation time: 1½–2 hours
Cooking time: 30 minutes

Ingredients:
For the dough

• 300g plain flour, plus extra for rolling out
• 1 tsp instant dried yeast
• 1⁄2 tsp salt
• 3 tbsp oil
• About 150ml water

For the filling

• 220g dried chickpeas, soaked
• 50ml oil
• 230g onions, chopped
• 130g minced lamb
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp black pepper
• ½ tsp salt

Directions:

1. Mix the flour, yeast and salt. 
2. Gradually add the oil and enough water to mix to a smooth dough. 
3. Knead thoroughly.
4. Place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size.
5. Drain the chickpeas, then process in a food processor.
6. Heat the oil in a frying pan and fry the onions until they begin to brown.
7. Add the mince and continue to fry, stirring, until the meat is browned.
8. Add the chickpeas and stir with the meat for few minutes.
9. Add the cumin, cinnamon, pepper and salt and keep stirring for another 2 minutes. 
10. Remove from the heat and set aside.
11. Preheat the oven to 220ºC/Gas 7 and heat a baking tray in the oven.
12. Divide the dough into 2 balls and roll out on a floured surface. 
13. Cut into circles, choosing whatever size you prefer for your pasties.
14. Generously place some of the filling on one half of the circle, then fold the other half over the filling and seal the edges with a fork.
15. Arrange the pies on the prepared baking tray, leaving space between and bake for 20 minutes until cooked through and golden brown.