Middle Eastern Meat Pies Recipe

Introduction

Middle Eastern Meat Pies are a delicious and savory treat featuring tender spiced meat packed inside soft, warm dough. These flavorful pies make a perfect snack or appetizer, offering a taste of traditional Middle Eastern cuisine right at home.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp instant yeast
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 cup warm water (more as needed)
• 1 lb ground beef or lamb
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 tbsp pine nuts
• 1 tbsp pomegranate molasses
• 1 tsp ground allspice
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Step 1: In a large bowl, combine the flour, instant yeast, sugar, and salt.
2. Step 2: Add the olive oil and gradually pour in the warm water while mixing until a soft dough forms.
3. Step 3: Knead the dough for 8 to 10 minutes until smooth and elastic. Cover it and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Step 4: In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onions until soft and translucent.
5. Step 5: Add the ground meat to the skillet and cook until browned, breaking it apart as it cooks.
6. Step 6: Stir in the chopped tomato, red bell pepper, pine nuts, ground allspice, cinnamon, salt, and black pepper. Cook the mixture for another 5 minutes until flavors meld.
7. Step 7: Remove from heat and stir in the pomegranate molasses. Let the meat mixture cool slightly.
8. Step 8: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
9. Step 9: Divide the dough into small balls. Roll each ball into a 5 to 6 inch oval shape.
10. Step 10: Place the dough ovals on the prepared baking sheet and spread about 2 tablespoons of the meat filling over each, leaving a small border around the edges.
11. Step 11: Bake the pies for 12 to 15 minutes or until the dough is golden and cooked through.
12. Step 12: Serve the meat pies warm, accompanied by yogurt or lemon wedges for added freshness.

Tips & Variations

• For a vegetarian version, substitute the meat with a mixture of sautéed mushrooms, lentils, and walnuts.
• Adding a pinch of chili flakes to the meat mixture can give the pies a nice, spicy kick.
• Using warm water for the dough helps activate the yeast for a better rise.
• Brush the dough edges with a little water before adding the filling to help the pies hold their shape during baking.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 8 to 10 minutes or until heated through, which helps retain their crispy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meat pies?

Yes, you can freeze the cooked pies. Wrap them individually in plastic wrap and place in a freezer-safe container or bag. They will keep well for up to 2 months. Reheat in the oven from frozen for best results.

What can I serve with Middle Eastern Meat Pies?

These pies pair wonderfully with plain yogurt, a fresh salad, or lemon wedges to add brightness. You can also serve them alongside hummus or tahini sauce for a complete meal.

Middle Eastern Meat Pies Recipe

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4.9 from 57 reviews

These Middle Eastern Meat Pies are flavorful, savory pastries featuring a spiced ground beef or lamb filling with pine nuts and pomegranate molasses, encased in a soft homemade dough. Perfect as appetizers or a satisfying main dish, they combine aromatic spices with a tender, golden-baked crust.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8–10 meat pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1 tbsp instant yeast
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 cup warm water (more as needed)

Filling

• 1 lb ground beef or lamb
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 tbsp pine nuts
• 1 tbsp pomegranate molasses
• 1 tsp ground allspice
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Prepare the Dough: In a large bowl, combine the flour, instant yeast, sugar, and salt. Add olive oil and gradually pour in warm water, mixing until a soft dough forms.
2. Knead and Rise: Knead the dough for 8–10 minutes until smooth and elastic. Cover and place in a warm area to rise for 1 hour or until the dough doubles in size.
3. Cook the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onions until soft and translucent.
4. Brown the Meat: Add the ground beef or lamb to the skillet, cooking until browned and fully cooked through.
5. Add Vegetables and Nuts: Stir in the chopped tomato, red bell pepper, pine nuts, ground allspice, cinnamon, salt, and black pepper. Cook together for another 5 minutes to allow flavors to blend.
6. Finish the Filling: Mix in the pomegranate molasses and cook for an additional minute. Remove from heat and let the mixture cool to room temperature.
7. Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
8. Shape the Dough: Punch down the risen dough and divide it into small balls. Roll each ball into an oval shape approximately 5–6 inches long.
9. Assemble the Pies: Place the dough ovals on the prepared baking sheet. Spread about 2 tablespoons of the cooled meat mixture over each oval, leaving a small border around the edges.
10. Bake: Bake in the preheated oven for 12–15 minutes, until the dough is golden brown and cooked through.
11. Serve: Serve the Middle Eastern Meat Pies warm, accompanied by yogurt or lemon wedges for added freshness and tang.

Notes

• You can substitute ground lamb for beef for a more authentic flavor.
• Pine nuts can be toasted beforehand to enhance their flavor.
• If the dough is too sticky, add a little more flour as needed during kneading.
• Leftover pies can be reheated in the oven to retain crispness.
• Pomegranate molasses adds a unique tangy sweetness; if unavailable, a mixture of honey and lemon juice can be used as a substitute.

Keywords: Middle Eastern meat pies, spiced meat pies, baked meat pastries, ground beef pies, lamb pies, savory pastries, pomegranate molasses recipe