Lebanese Meat Pies

I have had pictures from when I made this recipe on my phone for several weeks.  Now I am finally posting it!  We love these, and they make great left overs as well!

In order to make the Meat Pie recipe, you will first need the Savory Pie Dough recipe. 

Savory Pie Dough
2 cups warm water
2 Tbsp sugar
1 package active dry yeast
1/4 cup vegetable oil
2 tsp salt
1 egg
5 cups flour

Place water and sugar in large bowl.  Add yeast, stirring gently.  Allow to rest for 5 minutes.  Add oil, salt and egg.  Fold in flour gradually

Depending on the brand of the flour, use judgements to decide if more or less water is required.  Knead until all flour leaves the edges of the bowl and dough is smooth.

Pat a little butter or oil over dough to prevent crusting.  Cover with plastic sheet, then tea towel.

Let rest in a warm place for 30-40 minutes.

Dough

While the dough is resting, you can prepare the filling.

Meat Pies

1 Savory Pie Dough recipe

1.5 lbs beef or lamb (ground)

2 large tomatoes (finely diced)

1/2 cup parsley (finely chopped)

1/4 cup tomato paste

1/2 cup tomato sauce

2 tsp. salt

1/2 tsp pepper

1/2 tsp sinnamon

1 medium onion (finely chopped)

1/4 tsp cayenne pepper

soft butter

While dough is rising, combine all the above ingredients in a bowl and mix well

Filling

After dough rises, divide dough in half and roll to 1/8 inch thickness on a floured board.  Cut with a round cutter 3 or 4 inches in diameter.  (Save unused dough from cutting.  Roll into a ball, cover, let rise to be used again)

Heat oven to 400 degrees F

Place a large tablespoon of the filling in each round within 1/2 inch of the edge.

Bring the edges up and fold slightly towards the center pressing the 1/2 inch edge down to make a ridge.

Place on greased cookie sheet.

Bake for 15-20 minutes.  If necessary, turn oven to broil until tops are golden brown.  Brush edges with butter. 

Optional - May be served with a squeeze of lemon juice on top

This is the recipe book I got these from:

Pita Bread Recipe

Here is a pita bread recipe that I make from my Lebanese cookbook - A Taste of Lebanon:  Cooking Today the Lebanese Way by Mary Salloum

2.5 cups lukewarm water
1 tsp sugar
3.5 tsp active dry yeast
1/2 tsp sale
5.5 cups flour (white or whole wheat)

Place water and sugar in large bowl and stir.  Add yeast and stir slightly.  Let rest for 5 minutes.

Mix in salt and flour gradually, starting with 3.5 cups flour then adding the rest.  More or less water may be required, depending on the brand of the flour.  Use enough flour to prevent dough from clinging to bowl.  Knead well for 5 minutes.  Place a little vegetable oil on palms of hands and smooth all over to prevent crusting.  Cover with plastic sheet then tea towel and allow to rest for 20-30 minutes.

Set over to 500 degrees F

Divid dough into 8 balls.  Roll out each ball into 1/4 inch in thickness.  Let rest covered for 20 minutes on generously floured table or counter top.

Bake on greased cookie sheets for 5-8 minutes or until lightly browned.  The higher the oven temperature the better the results.

May be kept in a plastic bag in the refrigerator for several days or may be frozen

To warm Pita, place the round on the rack in the oven at 300 degrees F for 1-2 minutes.