Spiced Beef Pockets

This takes a bit of work but it is worth the effort.  From Food and Drink Spring 2015

DOUGH
3/4 cup plain yogurt (not greek)
1 egg
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp baking soda
1 3/4 cups all purpose flour, plus extra for dusting

FILLING
1 tbsp olive oil
1 cup finely chopped onions
2 tsp finely chopped garlic
500 g ground beef
2 tbsp dried mint
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground allspice
1/2 tsp cayenne pepper
Salt
1 cup beef or chicken stock
1 tbsp tomato paste
1 tbsp blackcurrant jam
1 tbsp red wine vinegar
1/4 cup chopped fresh parsley
1 cup grated feta cheese
1 egg, lightly beaten

1. Stir yogurt with egg, butter and salt in a large bowl.  Combine baking soda with flour in a small bowl.  Gradually add flour mixture to yogurt mixture, stirring with a wooden spoon until all flour has been added.  Bring together into a ball, kneading gently with hands.
2. Scrape dough on to a lightly floured surface.  Dusting with more flour as needed, knead for 6 to 8 minutes, or until smooth and elastic.  Place dough in a clean bowl.  Cover with plastic wrap and refrigerate for 40 minutes.
3. Heat oil in skillet over medium high heat.  Add onions and garlic.   Saute 2 minutes or until beginning to soften, then add beef, mint, cumin, coriander, allspice and cayenne.  Season with salt and sauté until beef loses pink colour, about 3 to 4 minutes.  Add stock, tomato paste, jam and vinegar.  Bring to boil.  Reduce heat and simmer for 15 minutes or until meat is cooked through and the sauce is thickened.  Remove from heat and cool. Stir in parsley and reserve.
4. Preheat oven to 425F.  Line a baking sheet with parchment paper.
5. Divide dough into 2 portions.  Roll first portion to 1/3 inch thickness.  Cut out as many 6 inch triangles as possible using a sharp knife.  Wrap and reserve dough scraps.  Place a heaping tbsp of feta into the centre of each triangle.  Top with 1/4 cup beef mixture.  Pull corners to centre and crimp together.  Place on prepared baking sheet.  Roll out remaining dough with reserved scraps. Repeat assembly  with remaining cheese and beef mixture and transfer to baking sheet.
6. Brush the top of the pockets with beaten egg.  Bake for 15 minutes or until golden and cooked through.  Remove to a rack to cool.  

Serves 8 as a first course