Mediterranean Meat Pies (Sfeeha)

  • Recipe By
  • Published Jun 2nd
  • Ready In1h 20m
  • Servings18
  • Calories412
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!

Mediterranean Meat Pies (Sfeeha) Ingredients

The following are the ingredients needed to make delicious Mediterranean Meat Pies (Sfeeha) for 18 servings:

  • 1 pound ground beef
  • 1/2 pound ground lamb
  • 1 white onion, finely chopped
  • 3/4 cup pine nuts
  • 1/8 teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 1/3 cup lemon juice
  • 1 egg, beaten
  • 2 (17.3 ounce) packages frozen puff pastry, thawed

Mediterranean Meat Pies (Sfeeha) Cooking Instructions

  • Prep20m
  • Cook15m
  • Ready In1h 20m

To cook Mediterranean Meat Pies (Sfeeha), you need about 20 minutes of preparation time. The time needed to cook this Mediterranean Meat Pies (Sfeeha) is about 15 minutes , and you can serve your Mediterranean Meat Pies (Sfeeha) within 1 hour 20 minutes . The following are the steps to cook Mediterranean Meat Pies (Sfeeha) easily:

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. 2 Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
  4. 4 Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
  5. 5 Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Notes

  • Editor's Note
  • For following halal rules, look for puff pastry dough that isn't made with lard.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 412 calories; 28.7 grams of fat; 26.4 grams of carbohydrates; 12.7 grams of protein; 34 milligrams of cholesterol; 162 milligrams of sodium.

  1. May 30th 2013

    I followed the directions and thought they were just okay.

  2. Jan 2nd 2013

    Yummy little packages bursting with flavor! The combination of lamb and beef brought a really nice depth of flavor to the dish. I went a little heavier on the lamb since my meat from my CSA ...

  3. Dec 18th 2012

    First, I made it exactly as written. It was delicious! Then I made a second batch exactly as written but added garlic powder. Dusted flour on working counter and cut the pastry sheet into ...

  4. May 21st 2012

    Thank you so much for sharing this recipe!! The meat tasted exactly like the meat from my favorite Lebanese bakery. I could only find ground lamb frozen in 1lb package, so I used the full ...

  5. Sep 26th 2011

    Mixture sounds about what I remember but Sitoo's was heavier on the lamb. ..Size of rounds to form the traditional triangle shape shown? I'm no good at geometry :(..Have you tried scratc ...

  6. Aug 15th 2011

    Wow, were these delicious! I accidentally bought the wrong frozen puff pastry - the shells - but they actually worked just fine. We just had 6 of them along with our dinner and some of the ...

  7. Aug 13th 2011

    Very good, however, did you omit oil to saute the meat and onions? Also added some red pepper to the mix. Very nice recipe. Husband loved them.

  8. Jul 22nd 2011

    Wonderful. Many thanks!

  9. Jul 21st 2011

    Perfect! I too, had the ultimate Lebabese cook, my uncle Tofee who made these from scratch. This filling is identical to his. I have cheated over the years and used GRANDS! biscuits, sepa ...