Mediterranean Meat Pies (Sfeeha) Recipe - Allrecipes.com
Mediterranean Meat Pies (Sfeeha) Recipe
  • READY IN ABOUT hrs

Mediterranean Meat Pies (Sfeeha)

Recipe by  

"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 Edit and Save

Original recipe makes 36 small pies Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Jul 21, 2011

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, separated each one horzintally, and pressed into a muffin tin. I then scoop 1/4 c. of the mixture in to each and bake acc't to buscuit label. I LOVE to idea of puff pastry. Nice variation.

 
Most Helpful Critical Review
Jul 12, 2013

I followed the directions and thought they were just okay.

 

17 Ratings

Jul 22, 2011

Wonderful. Many thanks!

 
Aug 15, 2011

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 meat mixture left over. I can't wait to make this again.

 
Sep 26, 2011

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 dough? Would like to get hold of that recipe :)

 
Aug 15, 2011

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.

 
May 21, 2012

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 pound with 1 pound of ground beef. I added a little bit of garlic and some ground allspice. I had to substitute lime juice for lemon, but it didn't seem to matter. My pastry work needs some practice, but I can't wait to make these again!

 
Jan 10, 2013

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 squares. Put the fillings on top, keeping about half inch space around the rim. Cover the pies with the top pastry sheet with 4 slits. Used a fork to press the edges, then brushed top of the pastry with egg so it will turn nice golden brown when baked. My husband loved it! Thank you so much for this great recipe!!!

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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