Mini Meat Pies (Aka Sfeeha)

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Mini Meat Pies, affectionately known as Sfeeha, are delightful bite-sized pockets of flavor that pack a serious punch. These aren’t your average savory pastries; they are a testament to the vibrant culinary traditions of the Levant, bringing together simple ingredients in a harmonious blend that tantalizes the taste buds.

Originating from Lebanon and Syria, Sfeeha has become a beloved staple across the Middle East and beyond. Imagine a tender, slightly crisp dough base, lovingly cradling a savory mixture of ground meat (usually lamb or beef), finely chopped onions, tomatoes, and a symphony of aromatic spices like allspice, cinnamon, and a hint of paprika. The result is a juicy, flavorful filling that perfectly complements the dough’s texture.

What makes Mini Meat Pies so irresistible is their versatility. They are perfect as an appetizer for gatherings, a satisfying snack for a quick energy boost, or even a light lunch paired with a fresh salad. Their small size makes them incredibly convenient, allowing you to enjoy the rich flavors without feeling overly full. Think of them as miniature flavor bombs, exploding with savory goodness in every bite.

But Sfeeha is more than just a delicious treat; it’s a culinary experience. It’s the taste of home, a reminder of family gatherings, and a celebration of Middle Eastern hospitality. Whether you’re a seasoned food enthusiast or just looking for a new and exciting snack, Mini Meat Pies are sure to impress. Discover the magic of Sfeeha and experience a world of flavor in every miniature pie. They are guaranteed to become your new go-to comfort food!

Mini Meat Pies Dough Ingredients

4 1/2 cups flour1 cup warm milk1 cup warm water1/4 cup corn oil1 tbsp yeast1 tsp baking powder1 tsp salt1 tsp sugar

For The Meat Filling

1 lb ground beef2 medium onions, diced2 tomatoes, diced1 1/2 tsp salt2 tsp 7 spice1/2 tsp black pepper1/2 tsp ground cinnamonpine nuts (optional)dash of cayenne or paprika (optional)

Method

In a small bowl, combine warm water, sugar and yeast. Cover and set aside to foam(10-15mins). In a separate bowl mix flour, salt & baking powder.In a stand mixer, add the water/yeast mixture, milk & oil.Add 2 cups of flour and mix using the dough hook attachment.Add remaining flour 1 cup at a time until the dough is no longer sticky.Shape dough into one big ball and lightly coat bowl & dough with oil.Cover with plastic wrap and cover with a blanket until the dough doubles in size (at least 1 hour).*The dough can be made without a stand mixer and kneaded by hand – a nice way to take out your frustration*To form the meat pies:Preheat oven to 400FForm the dough into small balls (golf size) and place them on a large tray and cover with a towel.Flatten each dough balls on floured surface into round 5” circles.Add 2 tbsp of the meat mixture in the middle leaving a 1” border around.Fold the sides to partially cover the filling and pinch the edges all around to form a border. Add a few pine nuts to the centre of the meat pie (optional).Place meat pies on parchment lined tray and bake for 10-12 min, until the bottoms are golden brown. If the tops are not yet coloured, cook them on broil for a couple of minutes but keep an eye on them so they do not burn.Serve warm with yogurt or a drizzle of lemon juice and dash of paprika/cayenne.