Armenian Meat Pies
submitted by harleya 
armenian meat pies (lehmejun) 
meat pie filling : 
1 lb.  finely ground lean beef
1   14oz can whole tomatoes, drained and crushed
1/2 medium  yellow onion, peeled and finely chopped
1/2 medium  green bell pepper, cored and finely chopped
1 tsp  peeled and minced garlic
1/4 cup  finely chopped parsley
1 Tbsp  finely chopped fresh mint leaves
1 Tbsp  tomato paste
1/2 tsp  paprika
1/4 tsp  ground allspice
  salt and freshly ground black pepper to taste
pinch  cayenne pepper
mix all together and set aside. 
the dough: 
1 package  quick-rising yeast
1 cup  warm water (about 105 degrees f)
1 Tbsp  olive oil
3/4 tsp  salt
1/2 tsp  sugar
2-3/4 cup  all-purpose flour
dissolve the yeast in the water in the bowl of an electric mixer. stir in 
the olive oil, sugar, salt, and 1-1/2 cups of the flour. mix the dough for 
about 5 minutes, until smooth. knead in the remaining 1-1/4 cups of the 
flour, using the dough hook, and knead until smooth. if you do not have a 
powerful machine, such as a kitchen aid, then you should knead in this 
last bit of flour by hand. knead until the dough is very smooth and 
elastic, about 10 minutes by machine, 20 minutes by hand. place the dough 
on a plastic counter and cover with a large stainless steel bowl. allow to 
double in bulk, about 1-1/2 hours. punch the dough down and shape into 12 
balls. use 4 balls at a time, placing the remaining balls in the 
refrigerator. on a lightly floured surface, roll each ball into a 6- or 
7-inch circle. do not roll too thin. arrange circles on two large, 
lightly greased baking sheets. allow the dough to rise slightly. cover the 
entire surface with a thin layer of the meat mixture, spreading it to 
about 1/4 inch from the edge. bake at 375 degrees f about 25 to 35 
minutes. do the same with the remaining balls. 
international recipes online 
on-line culinary discussion at 
(ID: 5803) Mirror: Wed, Oct 13, 2004

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