These low-carb, gluten-free Lebanese-inspired meat pies wrap a warmly spiced beef-and-onion filling in a versatile dough. Make eight meal-size pies, or use the same technique for smaller appetizers after adjusting the baking time.
Ingredients
- 1 batch Rosette's Dough Mix, prepared according to package directions
- 1 pound 85% lean ground beef or other ground meat
- 1 medium onion, chopped
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground allspice
- 1 teaspoon Aleppo pepper, Sichuan red chili powder or another ground red pepper
- Optional: roasted pine nuts
- Avocado oil, for the work surface and pie tops
Directions
- Heat a large skillet over medium-high heat. Add the ground meat and cook for 10–12 minutes, breaking it into crumbles.
- Add the onion and cook for approximately 3 minutes, until it begins to turn translucent.
- Add the salt, red pepper and allspice. Continue cooking for approximately 10 minutes, stirring occasionally. Stir in roasted pine nuts, if using.
- Prepare the dough according to the package directions and divide it into eight equal portions.
- Lightly coat the work surface with avocado oil. Roll or press each portion into an approximately 5-inch circle. If the dough becomes dry, use a small amount of oil or water to restore flexibility.
- Place approximately 2 tablespoons of filling in the center of each circle. Bring two sides over the filling and pinch toward the center. Bring up the third side and pinch all three seams closed, dampening your fingertips if needed.
- Place the pies on a parchment- or silicone-lined baking sheet. Lightly coat the tops with avocado oil and let the pies rest while the oven preheats.
- Bake at 350°F for approximately 15 minutes, until lightly golden. Serve warm or at room temperature.
