Let the dough sheets rest at room temperature for about 15 minutes. Clean, wash and roughly grate the carrots. Clean and wash spring onions and cut into fine rings. Put something aside for garnishing. Dice the tomatoes finely. Knead carrots, spring onions and tomatoes with minced meat and tomato paste. Season with 1 1/2 tsp salt and pepper.
Melt butter in a pot. Grease a muffin tin (12 troughs). Place a damp tea towel on a work surface, place a dry one on top. Remove the dough sheets from the packaging and place them on the cloths. Quarter the dough sheets so that they form squares of equal size. Place 3 layers of dough in each trough, brushing each sheet with butter. (1 dough sheet remains; use for other purposes)
Shape the mince into 12 evenly sized balls and put them into the moulds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Peel garlic and chop finely. Mix mayonnaise with yoghurt, garlic and lemon peel. Season to taste with salt and pepper. Warm up the jam in a small pot. Take pies out of the oven and spread with the jam. Let cool down briefly. Then carefully lift it out of the pies with a knife. Sprinkle with spring onions that have been put aside. Add the aioli. Serve with salad.