Armenian Meat Pies

For Meat Filling: Mix all together and set aside.

For Dough: 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 equal sized 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.