Lamb & pine nut meat pies

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.

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