Meat Fatayer (Lebanese Hasweh Hand Pie)
User Reviews
5.0
9 reviews
Excellent
Meat Fatayer (Lebanese Hasweh Hand Pie)
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Fatayer hand pies are filled to bursting, featuring a juicy, spiced ground beef or lamb filling with crunchy toasted pine nuts and onions.
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Ingredients
Dough
- 1 cup warm water
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup vegetable oil
Meat Filling
- 1 lb ground beef or lamb
- 2 tbsp lemon juice
- 2 tsp Lebanese 7 Spice
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 cup small red onion finely diced
- 1/4 cup pine nuts
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Instructions
Dough
- 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.
Assembly
- 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.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
162mg
(7%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
50IU
(1%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 162mg | 7% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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