These are crazy-easy to make and really fill you up. Plus, they have a little of an exotic flavor from all of the spices.
You’re supposed to use lamb for the meat, but ground pork or beef do the trick, too. The Feral Cooks used pork.
What you’ll need:
- One package of frozen puff pastry sheets—unthawed
- 0.75 pounds ground meat of your choosing
- 2T pine nuts, if you have them on hand
- 2T butter
- 2 small onions. chopped
- Ground, black pepper
- 1/2t ground cinnamon*
- 2 fresh tomatoes cubed and drained of extra water
*These taste great with just a cinnamon seasoning, but if you want an authentic Lebanese spice flavor, grind these together:
- Dried ginger
- Black pepper
If you don’t have these spices in the kitchen, no worries. Just the cinnamon will work just fine.
What to do:
- Melt the butter in a pan and fry onions and pine nuts until they are just browning.
- Add the meat and cook until just done, then add your spice(s).
- Allow to cool and add mix in the cubed tomatoes. At this point, your filling is done.
- Heat oven to 400 degrees.
- Now lay out your puff pastry sheet, and cut two big squares out of it—I used a pizza cutter. Actually, you can make these any size you wish.
- One at a time, fill a diagonal half-square with the meat filling and fold over to make a triangle. To seal the outside edges, you can simply use a fork to press down the tines on the edges.
- Transfer to parchment paper-lined cookie sheet and bake until the puff pastry is just starting to turn golden. Add a garnish, if you wish.
- Then they’re done. One of the meat pies that I made was a full meal.