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!

LauraG

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
45 mins
total:
1 hr 20 mins
Servings:
18
Yield:
36 small pies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

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  • Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.

  • Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.

  • Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Editor's Note

For following halal rules, look for puff pastry dough that isn't made with lard.

Nutrition Facts

412 calories; protein 12.7g 25% DV; carbohydrates 26.4g 9% DV; fat 28.7g 44% DV; cholesterol 34mg 11% DV; sodium 161.8mg 7% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2011
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. Read More
(47)

Most helpful critical review

Rating: 3 stars
07/12/2013
I followed the directions and thought they were just okay. Read More
(3)
35 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2011
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. Read More
(47)
Rating: 5 stars
07/22/2011
Wonderful. Many thanks! Read More
(26)
Rating: 5 stars
08/15/2011
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. Read More
(21)
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Rating: 5 stars
09/26/2011
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:) Read More
(14)
Rating: 4 stars
08/15/2011
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. Read More
(13)
Rating: 5 stars
01/02/2013
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. Read More
(5)
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Rating: 5 stars
05/21/2012
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! Read More
(5)
Rating: 5 stars
01/10/2013
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!!! Read More
(4)
Rating: 3 stars
07/12/2013
I followed the directions and thought they were just okay. Read More
(3)
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