Turkish lamb pies

1. Prepare the Filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground cumin and dried coriander, cooking for an additional 1 minute to release their aromas.
- Add the lamb mince to the skillet, breaking it up with a spoon as it cooks. Cook until the lamb is browned and fully cooked through.
- Stir in the tomato puree and chopped coriander leaves. Season with salt and pepper to taste.
- Reduce the heat and let the mixture simmer for about 10 minutes to allow the flavors to meld. Remove from heat and let the filling cool.

2. Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, corn flour, and baking powder. Mix well.
- Add the Greek yogurt to the flour mixture and stir until a soft dough forms. If the dough is too sticky, add a little more flour until it reaches the desired consistency.
- Turn the dough out onto a floured surface and knead for a few minutes until smooth and elastic.

3. Assemble the Pies:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the dough into equal portions suitable for individual pies, typically around 8-10 portions.
- Roll each dough portion into a ball and then flatten it into a disk on the floured surface.
- Place a spoonful of the lamb filling in the center of each disk. Fold the dough over the filling and crimp the edges to seal, forming a half-moon or triangle shape. You can also fold them into a circular shape if preferred.
- Place the assembled pies on the prepared baking sheet.

4. Bake the Pies:
- Brush the tops of the pies with a little olive oil.
- Bake in the preheated oven for 20-25 minutes or until the pies are golden brown and crispy.

5. Serve:
- Remove the pies from the oven and let them cool slightly before serving.
- Enjoy your Turkish Lamb Pies warm, either on their own or with a side of Greek yogurt for dipping.