Meat Pies
2015-10-27- Cuisine: Middle Eastern
- Course: Main course
- Skill Level: Easy
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- Yield: About 2 dozen pies
- Servings: 12
- Prep Time: 2:00 h
- Cook Time: 30m
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Nutritional Info
This information is per serving.
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Calories
265 -
Total Fat
13 g -
Saturated Fat
4 g -
Cholesterol
47 mg -
Sodium
654 mg -
Potassium
41 mg -
Carbohydrates
18 g -
Dietary Fiber
1 g -
Sugars
3 g -
Protein
18 g
Ingredients
- 5-6 cups flour
- 1 tablespoon dry yeast
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 cups warm water
- 1/4 cup melted shortening or oil
- 2 pounds ground beef
- 2 onions, chopped
- salt & pepper
- 1/4 cup fresh parsley
- 3 capfuls of lemon juice
- vegetable oil
Method
Step 1
In a large bowl mix together the yeast, sugar, salt and water. Let this stand until yeast is dissolved and let it activate for about 15 minutes.
Step 2
Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Add shortening. Mix or knead until dough is soft and sticky. Transfer dough to a large greased bowl, covered in plastic wrap, until it has doubled in size, about 90 minutes.
Step 3
In a pan cook beef with onion, salt, pepper. Drain. Stir in parsley and lemon juice.
Step 4
Pinch off pieces of dough and roll into balls a little bigger than meatballs (about 2 inches?).
Step 5
Grease a cookie sheet with oil or line with parchment paper. Spread dough ball out to about 6 inches. Fill with mixture and fold into a triangle. Roll in or brush with oil. Bake at 400° for 40 minutes or 450° for about 30 minutes.
In the unlikely event of leftovers, use the pies to make a breakfast strata. Place in a greased casserole dish with 4 eggs, 1-1/2 cups milk, 1 teaspoon ground mustard, and a cup of cheese. Cover and refrigerate overnight. Bake at 350 for about 30 minutes until eggs are set.