There’s something undeniably comforting about the aroma of freshly baked goods wafting through the house, and when those goods happen to be Mini Meat Pies, or Sfeeha, the experience becomes downright irresistible. Recently, I decided to try my hand at making these Lebanese-style meat pies for a family gathering. The result was a resounding success, with everyone reaching for seconds and raving about the delightful balance of flavors and textures. The flaky, buttery crust paired perfectly with the savory, spiced meat filling, creating a dish that was both familiar and exotic, a true testament to the rich culinary traditions of Lebanon.
Ingredients
The magic of Sfeeha lies in its simple yet flavorful ingredients. To recreate this delicious dish at home, you will need the following:
- For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1/4 cup olive oil
- 1 cup warm water
- For the filling:
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- Salt to taste
- 1/4 cup pine nuts (optional)
- Juice of 1 lemon
- 2 tablespoons pomegranate molasses
Instructions
Creating Mini Meat Pies involves a few straightforward steps, each contributing to the delicious final product.
- Prepare the Dough: In a large bowl, combine flour, salt, sugar, and instant yeast. Mix well before adding olive oil and warm water. Knead the mixture until a smooth dough forms. Cover the bowl with a clean cloth and let it rest for about an hour, allowing the dough to rise and double in size.
- Prepare the Filling: While the dough is resting, sauté the chopped onion in a pan over medium heat until translucent. Add the garlic and cook for another minute. Incorporate the ground beef or lamb, breaking it apart with a spoon, and cook until browned. Stir in the tomato paste, allspice, cinnamon, black pepper, and salt. Add the pine nuts if using, and cook for another 5 minutes. Finally, mix in the lemon juice and pomegranate molasses, then remove from heat and let it cool.
- Assemble the Pies: Preheat your oven to 375°F (190°C). Punch down the dough to remove any air bubbles, then divide it into small, even balls. Roll each ball into a circle about 4 inches in diameter. Place a tablespoon of filling in the center of each circle, then fold the edges up and around the filling, pinching to create a closed pie. Arrange the pies on a baking sheet lined with parchment paper.
- Bake: Bake the pies in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through. Allow them to cool slightly before serving.
- Serve: Enjoy the Sfeeha warm, either as an appetizer or a main dish, accompanied by a fresh salad, yogurt, or pickled vegetables.
Nutrition Facts
Each serving of Mini Meat Pies provides a delightful balance of nutrients. This recipe yields about 12 pies, with each pie containing approximately 250 calories, depending on the size and ingredients used.
Preparation Time
Preparing Mini Meat Pies is a rewarding process that doesn’t require an entire day in the kitchen. Here’s a breakdown of the time you’ll need:
- Preparation Time: 30 minutes
- Rising Time for Dough: 1 hour
- Cooking Time: 45 minutes
- Total Time: Approximately 2 hours and 15 minutes
How to Serve
Mini Meat Pies are versatile and can be served in various ways to suit different occasions:
- As an appetizer at a dinner party, arranged on a platter with a garnish of fresh herbs.
- As a main course, paired with a side salad or rice pilaf for a complete meal.
- In a picnic basket, perfect for outdoor gatherings or casual lunch outings.
- As a snack, enjoyed with a cup of tea or coffee for a delightful afternoon treat.
- At a brunch buffet, alongside an array of other Middle Eastern delicacies.
Additional Tips
To ensure your Mini Meat Pies are a hit, consider these helpful tips:
- Use Fresh Ingredients: Opt for fresh herbs and spices to enhance the flavors of the filling.
- Experiment with Fillings: Feel free to customize the filling by adding vegetables like spinach or mushrooms.
- Make Ahead: Prepare the pies in advance and freeze them. Bake straight from the freezer when needed.
- Adjust the Seasoning: Taste the filling before assembling the pies, adjusting the seasoning to your preference.
- Brush with Egg Wash: For a glossy finish, brush the tops of the pies with a beaten egg before baking.
FAQ Section
Here are some common questions about making Mini Meat Pies, along with their answers:
- Can I use store-bought dough? Yes, you can use store-bought dough for convenience, though homemade dough offers a more authentic taste.
- What can I substitute for pomegranate molasses? If you don’t have pomegranate molasses, try using a mix of balsamic vinegar and honey as a substitute.
- How do I store leftover pies? Store leftover pies in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Can I make these pies vegetarian? Absolutely! Replace the meat with a mixture of lentils or chickpeas for a vegetarian version.
- What other spices can I use? Feel free to experiment with other spices like cumin, coriander, or paprika for a different flavor profile.