An old-fashioned favourite, I remember how I loved eating these savoury pockets when my grandmother served them at family visits. Made with a no-frills yeasted dough, these savourytriangles get their flavours from lamb, allspice and pine nuts. Serve with labneh, hummus, tahini and pita bread salad.
For the dough:
3 cups All purpose flour
1 tablespoon dried yeast
1 tablespoon sugar
3 tablespoons olive oil
240 mL lukewarm, filtered water
For the filling:
500g lamb mince
2 tablespoons pine nuts
1/2 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon sea salt
1/4 cup plain yogurt
1 teaspoon pomegranate molasses (optional)
Blend yeast, water, olive oil and sugar and allow to bloom in water for 5 minutes. Add to flour and salt mixture in a bowl and knead for 5 minutes. Adjust flour to enable kneading. Place covered bowl in warm place and allow to rise for 2-4 hours.
Make filling: Combine filling ingredients in a bowl and mix well with your hands. Set aside while dough finished its rise.
When ready to make pies, use a round cutter about 8-9cms diameter. Preheat oven to 350 F. Roll out dough about 1/2cm thick and begin to cut rounds. Place 1 tablespoon of meat mix in the middle and pinch at 4 corners. Place on a parchment lined tray.
Bake in preheated oven for 15-20 mins. Serve with dips like labneh, or Green Goddess Hummus.
One response to “Lamb & pine nut meat pies”
These look amazing I have to try to make them, all the kids will love