Lebanese Meat Pies (Fatayer Blahmeh)

Preheat oven to 425 F
Dust a cutting board with some flour and roll out one piece of dough to about 3 inches round in size.
Add in a tablespoon of the beef mixture (normal tablespoon not measuring spoon) onto one side of the rolled dough. Fold the dough to cover the meat and press down to see the sides.
To shape the sides, you can either continuously fold the dough over your finger and press down to make the shape shown in the photos or just simply use a fork to seal and shape the sides. Honestly, I would just use a fork. Much faster and easier.
Repeat step 3 for the remainder of the dough. Place the meat pies onto a non stick pan lined with parchment paper. Brush with some oil and bake in the oven for 15 minutes minutes or until lightly golden. If you think you want the meat pies to be more golden in color, turn off the bake option and turn on the top broiler for about 1 minute to enhance the color on top. Keep a keen eye on them so they don’t burn.
Once you remove the meat pies from the oven, brush them again lightly with some oil to enhance their glaze color. Allow them to cool a little before serving.

If you don’t want to make your own dough, I recommend using the Rhodes 36 count dinner rolls dough for this recipe. Just take it out of the freezer the night before and lay them on a sheet pan and let them thaw in the fridge until the next day. Take them out of the fridge and allow them to rise, then roll out the dough and fill them with the meat filling.
If a dough recipe calls for milk or water, always use lukewarm milk or water. Do not use hot water or cold water, as it will cause the dough not to rise or delay the process completely. Too hot water will also kill your yeast.
Do not swap Instant Yeast for Active Dry Yeast. This will change the time the dough needs to rise.
If you’re having trouble dicing the meat filling, like the onions, finely, you can put them in a food processor to chop it up real small!
Fatayer can be served warm or at room temperature.
There’s no right or wrong way to seal these hand pies. As long as your filling stays in the pie, you can fold them whichever way is fastest and easiest for you.
If you are allergic to nuts, you can completely remove the nuts. It wont make a huge difference at all.
You can make them spicy by adding in some cayenne pepper or some diced jalapenos to the beef mixture.

CALORIES: 118KCAL |

CARBOHYDRATES: 11G |

PROTEIN: 8G |

FAT: 5G |

SATURATED FAT: 2G |

TRANS FAT: 1G |

CHOLESTEROL: 18MG |

SODIUM: 261MG |

POTASSIUM: 151MG |

FIBER: 1G |

SUGAR: 1G |

VITAMIN A: 151IU |

VITAMIN C: 1MG |

CALCIUM: 38MG |

IRON: 1MG