Description
Savory Middle Eastern meat pies with a soft, golden crust and a flavorful spiced meat filling. Perfect for meals, snacks, or entertaining.
Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 cup Warm Water
- 2 teaspoons Active Dry Yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 3 tablespoons Olive Oil
- 1 pound Ground Beef or Lamb
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato Paste
- 1/2 cup Fresh Parsley, chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Allspice
- Salt and Pepper to taste
- 1 Egg, beaten (for brushing)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a dough forms and knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.
- Meanwhile, heat olive oil in a skillet. Add onions and sauté until soft. Stir in ground meat and cook until browned. Mix in tomato paste, spices, salt, pepper, and parsley. Cook for another 5 minutes and let cool.
- Divide dough into small balls and roll each into a 4–5 inch circle. Place a spoonful of filling in the center, fold edges inward, and pinch to seal.
- Place fatayers on the baking sheet and brush with beaten egg.
- Bake for 18–20 minutes until golden.
- Let cool slightly before serving. Garnish with parsley if desired.
Notes
- Add lemon juice to the filling for brightness.
- Use parchment or silicone mats for easy cleanup.
- Don’t overfill to avoid bursting.
- Brush with egg wash for a golden crust.
Nutrition
- Serving Size: 1 pie
- Calories: 230
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Lahmajeen, Fatayer, Middle Eastern, meat pies, baked pastry, halal, savory pie