"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!" — LauraT
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white onion, finely chopped
salt and ground black pepper to taste
2 (17.3 ounce) packages
frozen puff pastry, thawed
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.
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 meat mixture left over. I can't wait to make this again.
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.
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 :)
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!
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!!!
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 already weighed out at 1lb. I made the pies with phyllo dough since that's what I had on hand, and just doubled the layers to get a sturdier outside. I served with Leshta (http://allrecipes.com/personalrecipe/63425078/leshta-bulgarian-lentil-soup/detail.aspx) and yogurt on the side. My husband loved the dish and we will definitely be making these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Meat Pies (Sfeeha)
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 258
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