Mediterranean Meat Pies (Sfeeha) Popular Recipes

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Mediterranean Meat Pies (Sfeeha)

"These savory little meat pies are a takeoff on a recipe from my Lebanese mom-in-law (who is one of the very quality cooks I recognize). She makes the dough from scratch, however I use puff pastry instead to store time. Great for an appetizer or as a facet dish!"

Ingredients :

1 pound floor beef
half of pound ground lamb
1 white onion, finely chopped
three/four cup pine nuts
1/eight teaspoon floor cinnamon
salt and ground black pepper to flavor
1/3 cup lemon juice
1 egg, crushed
2 (17.3 ounce) programs frozen puff pastry, thawed

Instructions :

Prep : 20M	Cook : 18M	Ready in : 1H20M

Heat a big skillet over medium-excessive warmth and stir within the floor red meat and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, frivolously browned, and now not purple. Drain and discard any excess grease.
Stir inside the lemon juice; taste and alter the seasonings, and let the meat aggregate cool.
Preheat an oven to 350 tiers F (a hundred seventy five levels C). Lightly grease a baking sheet or line it with parchment paper.
Roll out the thawed pastry sheets to about 1/eight-inch thickness. Using a pointy three-inch spherical cookie cutter, cut out at the least 9 rounds consistent with sheet. Lightly brush the inner edges with a touch water, and vicinity about 2 teaspoons of filling into the center of each round. Fold the pastry round in half to cover the filling and seal the rims nicely. Transfer to the organized baking sheet and repeat with the remaining dough circles.
Brush each pie with a bit egg wash. Bake inside the preheated oven till golden brown, 15 to 20 minutes.

Notes :

For following halal policies, look for puff pastry dough that is not made with lard.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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