LEBANESE MEAT PIE RECIPE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling. 
• Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies. 
• Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Steps:

• Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
• Pre-heat oven to 400 degrees.
• In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
• Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
• Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
• To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
• Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
• Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
• Remove from oven and lightly brush with melted clarified butter.
• Serve with plain yogurt.