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Lamb Pies
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Middle Eastern Lamb Pies

A savory appetizer to pair with a glass of Tavel Rosé.
Course Appetizer
Cuisine Middle East
Keyword Middle Eastern Lamb Pies
Servings 2
Author Jane, adapted from "Falastin," Sami Tamimi and Tara Wigley

Ingredients

For the Dough

  • 1½ teaspoon fast-acting dried yeast
  • 1 teaspoon fine white sugar
  • 3/4 cup lukewarm water
  • 2½ cups all-purpose flour
  • 1 tablespoon dried milk powder
  • 1/8 teaspoon turmeric
  • 3/4 teaspoon kosher sea salt
  • 7 tablespoons- divided extra virgin olive oil

Lamb Topping

  • 9 oz. freshly ground lamb
  • 1 small white onion, finely chopped
  • 2/3 cup tomato, finely chopped
  • 3 tablespoons tahini
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon Aleppo chile flakes
  • 1/2 cup Italian parsley, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons sumac
  • 1/4 teaspoon kosher sea salt
  • 1/4 cup pine nuts

Instructions

For the Dough

  • In a small bowl add the yeast, salt and lukewarm water. Stir to combine and set aside for 5 minutes or until it starts to bubble.
  • In the bowl of a standing mixer, add the flour, milk powder, turmeric, and salt. Using the dough hook, mix to combine the ingredients. Add the yeast mixture, and 6 tablespoons of extra virgin olive. Mix on low speed for 1-2 minutes to mix ingredients together, then increase the speed to medium for about 5-6 minutes or until dough is soft and elastic. Turn the dough out on to a clean surface and form into a ball. Add the remaining 1 tablespoon of olive oil to mixing bowl and add the dough ball, coating the ball on all sides with the oil. Cover the bowl with a clean kitchen towel and set aside for one hour or until doubled in size.
  • Roll the dough into a sausage about 12-inches long. Cut into 12 even pieces (about 1½ oz. each). Roll each piece into a ball and transfer them to a parchment lined baking sheet. Cover with a clean kitchen towel and let them rest for 20 minues.

For the Lamb Topping

  • In a large bowl add all the meat ingredients and mix well to combine using your hands. Set aside.

Assembling the Pies

  • Preheat the oven to 425° F. Line two baking sheets with parchment paper.
  • Arrange the dough balls on the prepared baking sheets, well spaced apart. Using your fingers, flatten each ball into a round disc about 4-inches wide and 1/8-inch thick. Spoon about 2 tablespoons of the lamb filling into the center of the disc and spread it out evenly leaving a 1/2-inch border around the edge. Sprinkle with the pine nuts. Set aside to rest for 10 minutes.
  • Bake for 17-18 minutes or until the pies are golden brown, rotating them halfway through the baking time. Serve them warm or at room temperature.