Arabian Egg Roll Squares

Directions

For the Filling:

In a large skillet, sauté half a diced onion over medium high heat.
Once it gets some color, add 3-5 cloves of minced garlic.
Add 500g of ground lamb or other meat, and brown it on all sides, breaking it apart with a spatula.
Once brown, add 2 tsp salt and 2 tsp baharat spice blend (equal parts cinnamon, cloves, cumin, turmeric, coriander, cardamom, cayenne, and 1/2 a part black pepper, and nutmeg).
Mix well and remove to a bowl to cool.
Once cool, add 125ml of chopped leeks, a handful of chopped parsley, a diced tomato, a diced jalapeño or other chili, and an egg.
Mix thoroughly and set aside.

For the Dough:

In a bowl or the bowl of a stand mixer, add 240g all purpose flour, a teaspoon of salt, 15ml of oil, and an egg.
Mix in about 200ml of water until a sticky dough forms.
Divide into 8 golfball sized portions, tucking and folding each into a taught ball.
Brush with oil and cover with a towel for 20min until the dough relaxes.

To Fill:

Oil a work surface with a moderate amount of vegetable oil.
Press out the dough balls as thin and wide as they'll go, then, grabbing the edges pull out the dough into a transparent sheet.
The oil should help provide enough tension to stretch the dough.
Place a wonton wrapper in the middle of the dough sheet, place a thin layer of filling on top, then fold each side inwards, covering the filling, until a square pocket is formed.

In a skillet over high heat, fry the pockets in a little oil until golden brown on both sides.