Dough
2 teaspoons active dry yeast
1 cup warm water
2½ cups all-purpose flour
1½ teaspoon salt
2 teaspoons olive oil

Method
Dissolve the yeast in the warm water for 5 minutes. Mix together the flour and salt and stir in the yeast mixture with the oil. Knead and shape into a ball and allow to stand in a warm place until doubled in size, approximately 1½ hrs.

Filling
2½ tablespoons olive oil
1 onion, finely chopped
1 pound Australian goatmeat, minced
¼ cup pine nuts, toasted
½ teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon salt
½ teaspoon pepper
¼ cup parsley, chopped

Method
Sauté the onion until soft. Mix with the remaining ingredients. Divide the pastry into 24 portions and roll out into 3 inch rounds. Top each round with a spoonful of filling and enclose the filling to form a triangular pastry. Brush the pastries with oil and bake at 380°F for 15-20 minutes. Serve with yogurt.