anyways, back to the meat pies. these little pies are like gold in my family. my mom hides them by the bagful and rations them out to us at thanksgiving. they only get made once a year, and they're kind of a big deal.
i went over to our cousin jill's house with my mom and little man (he's our kitchen mascot, since he can't be very helpful just yet ;0p) and learned the tricks of the trade....and now i'm sharing them with you! we doubled the recipe below, but i'm sure this would make more than enough....we're just a little insane about our meat pies.
Lebanese Meat Pies
For the meat filling
4 onions, chopped
4 lbs ground lamb
13 oz plain yogurt
16 tbsp lemon juice
cinnamon to taste
salt to taste
pepper to taste
pine nuts
mix all the ingredients together, minus the pine nuts. put a small amount of the mixture in a fry pan to sample and make sure it tastes ok. if you can't smell the cinnamon, there isn't enough in it. ;0)
For the dough
5 lbs all purpose flour
1 stick butter
1 egg
2 tbsp yeast
4-5 c water
pinch of sugar (to activate the yeast)
add a small amount of water, sugar and yeast together to activate your yeast. once it's frothy, slowly add flour and water in equal parts. add butter and egg and knead the dough. place in a warm area and let rise.
preheat your oven to 500 degrees. roll out your dough and cut into circles. a recycled 28 oz tomato sauce can is the perfect size circle. scoop about 1.5 tbsp of the meat filling into the middle of the dough and pinch the sides up to form little pies. top with 3-5 pine nuts.
put meat pies onto a baking sheet and bake about 25 to 30 minutes or until the dough has browned and crisped up (these are all technical terms here ;0p).
sprinkle a few drops of lemon juice on top of the meat pie and enjoy! these also freeze well and will last about a month in the freezer.
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