Lamb Sfeeha (Meat Pie with Puff Pastry)2016-12-01
- Cuisine: American
- Course: Appetizer
- Skill Level: Easy
- Servings : 4
- Prep Time : 30m
- Cook Time : 25m
- 1 Pack puff pastry, large squares
- 400g Boneless lamb leg, roughly ground
- 1 Small onion, roughly chopped
- 3 Tbsp labneh (strained yogurt)
- 1 Large tomato, diced
- 2 Tbsp pine nuts
- 1 Tsp salt
- ½ Tsp black pepper
- ½ Tsp ground cinnamon
- 3 Tbsp Al Wadi Al Akhdar pomegranate molasses
Preheat oven to 180C/350F.
In a bowl combine meat, onion, labneh, tomato, pine nuts, pomegranate molasses and spices.
Flour your surface and align the puff pastry. Spoon 2 tablespoon of meat mixture into the center of each square. Pinch together four corners of the dough to make square shape pies, leaving the top open.
Transfer the pies to a lightly greased baking sheet and bake 20-25 minutes until the meat is cooked through and the pastry golden brown.
Serve with yogurt (or ayran, a cold yogurt beverage mixed with salt) and drizzle more pomegranate molasses on top if desired.
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