Mediterranean Meat Pies (Sfeeha)

Mediterranean Meat Pies (Sfeeha)

14
LauraT 1

"These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!"
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Ingredients

1 h 20 m servings 412 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
  3. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
  4. Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
  5. Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Footnotes

  • Editor's Note
  • For following halal rules, look for puff pastry dough that isn't made with lard.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

Perfect! I too, had the ultimate Lebabese cook, my uncle Tofee who made these from scratch. This filling is identical to his. I have cheated over the years and used GRANDS! biscuits, separate...

Most helpful critical review

I followed the directions and thought they were just okay.

Perfect! I too, had the ultimate Lebabese cook, my uncle Tofee who made these from scratch. This filling is identical to his. I have cheated over the years and used GRANDS! biscuits, separate...

Wonderful. Many thanks!

Wow, were these delicious! I accidentally bought the wrong frozen puff pastry - the shells - but they actually worked just fine. We just had 6 of them along with our dinner and some of the mea...

Mixture sounds about what I remember but Sitoo's was heavier on the lamb. ..Size of rounds to form the traditional triangle shape shown? I'm no good at geometry :( ..Have you tried scratch do...

Very good, however, did you omit oil to saute the meat and onions? Also added some red pepper to the mix. Very nice recipe. Husband loved them.

Thank you so much for sharing this recipe!! The meat tasted exactly like the meat from my favorite Lebanese bakery. I could only find ground lamb frozen in 1lb package, so I used the full poun...

I followed the directions and thought they were just okay.

Yummy little packages bursting with flavor! The combination of lamb and beef brought a really nice depth of flavor to the dish. I went a little heavier on the lamb since my meat from my CSA was ...

First, I made it exactly as written. It was delicious! Then I made a second batch exactly as written but added garlic powder. Dusted flour on working counter and cut the pastry sheet into 4 sq...