Meat Fatayer (Lebanese Hasweh Hand Pie)
Fatayer is a Levantine meat pie, is an appetizer filled with ground meat, Lebanese spices, and pine nuts. Serve with your sauce of choice!
In a small bowl or measuring cup, stir together the warm water, sugar and yeast. Set the yeast mixture aside to rest until it becomes foamy, about 10 minutes.
With your hand mix the flour and salt in a medium bowl or stand mixer bowl. Make a well in the center and add the oil and yeast mixture. Using your hand or dough hook attachment, slowly mix, kneading until the dough is very soft, smooth, and tacky.
Tip the dough out onto a clean surface and lightly coat the sides of the bowl with cooking spray or some more oil. Transfer the dough back into the bowl, turning to coat, and cover with plastic wrap. Let rise until doubled, about 90 minutes.
Preheat the oven to 375°F. Prep 2 baking trays with parchment paper or silicon baking mat.
In a small skillet over medium heat dry toast the pine nuts until golden brown and fragrant. Set aside.
In a bowl mix together the raw ground meat, lemon juice, spices, onion and pine nuts. Set aside.
Roll the dough out on clean work surface to 1/8-inch thickness. Cut into 4-inch rounds, kneading together the scraps, to make 24 total.
Place dough rounds on baking sheets and place a heaping tablespoon of filling in the center of each round. Bring three sides of the dough up and against the filling, forming a triangle. Seal the dough edges gently as you pinch the seams closed.
Brush or spray the fatayer with cooking spray or vegetable oil. Bake for 18-20 minutes, or until golden brown.
Serve warm with dip of choice, mine being my Tahini Yogurt Sauce or Red Shatta Sauce.
Calories: 117kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 162mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg