Addictive Turkish Meat Pastry, Hatay's Kaytaz Boregi

Ingredients:
Dough:
• 500 g flour
• 8 g dry yeast (1 small pack) or 15 g fresh yeast
• 350 ml luke warm water
• 1 tsp salt
• 1 tsp granulated sugar
Filling:
• 500 g minced lamb or beef
• 1 large or 2 small onions
• 1 tbsp chili paste / biber salcasi
• 50 g butter
• 50 ml olive or canola / sunflower oil
• 1 tbsp pomegranate molasses
• 1/2 tsp black pepper
• 1 tsp pul biber / chili flakes / Aleppo pepper
• 1 tsp salt
Instructions:
Dough:
1. In a mixing bowl, add 350 ml luke warm water, 1 tsp sugar and the yeast
2. Mix until combined and let it sit 10 mins for the yeast to activate
3. Gradually add the flour and then 1 tsp salt, mix until the ingredients are fully combined
4. Knead with your hands for 5 – 10 mins until a soft and smooth dough is formed
5. Cover with a damp towel and let it sit for 45 mins to proof
Filling:
6. Finely chop the onions, add a pinch of salt and mix.
7. Transfer into a colander and drain the excess liquid to get rid of the bitter taste
8. Transfer the minced meat into a large bowl or tray, together with the chopped onions
9. Add 1 tsp pul biber, 1/2 tsp black pepper, 1 tsp salt, 1 tbsp pomegranate molasses and 1 tbsp chili paste
10. Knead and mix with your hands until the ingredients are fully combined and homogenous
Assembly:
11. Melt the butter in a small pan and add 50 ml oil and mix
12. On a clean working surface or a rolling mat, brush the surface with the oil mixture
13. Divide the dough into 50 g pieces and transfer onto the oiled surface
14. Lightly oil your hands and flatten the dough balls with your hands
15. Stretch out the dough with your hands into 30 x 15 cm eliptic shapes
16. Roll the stretched out doughs lengthwise into ropes and swirl them to make a spiral circles
17. Gently press and flatten the center of the dough and add a handful of the filling in the center
18. Transfer the doughs onto a lightly oiled oven tray or baking paper
19. Brush the edges with the oil mixture
20. Pre-heat the oven to 200°C / 400°F and bake the boreks for 30 mins until crisp and golden brown