Spicy Meat Pies with Yogurt Sauce
Submitted by white_lily31
Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.
YIELD
8 servingsPREP
45 minCOOK
60 minREADY
105 minThink of these as the love child of a Lebanese fatayer and an American biscuit pocket. Spiced ground lamb with pine nuts, shredded carrots, lemon zest, and fresh parsley gets tucked inside refrigerated biscuit dough, sealed with a fork press, and baked golden with sesame seeds on top.
The cool minted yogurt sauce on the side is the perfect counterpoint. Creamy and tangy, it tames the spiced lamb filling and ties every bite together.
These are great for dinner, but they really shine as party appetizers or a packed lunch that travels well.
Chef Tips
- Roll the biscuit dough to a full 5-inch circle so you have enough room to fold without the filling bursting out.
- Seal the edges firmly with a fork. Any gaps and the filling leaks during baking.
- Pine nuts are traditional, but slivered almonds bring a nice crunch if that’s what you’ve got on hand.
- Make the yogurt sauce first so the mint has time to infuse while you assemble the pies.
Ingredients
Directions
In small bowl, combine all sauce ingredients.
Let stand while making meat pies.
Heat oven to 375℉ (190℃). In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally; drain.
Add remaining filling ingredients; cook and stir for one minute.
Remove from heat.
Separate dough into 8 biscuits. Press or roll each biscuit into 5 inch circle.
Place scant ¼ cup filling in center of each biscuit.
Fold dough over filling to form half circle.
Press edges together, seal with fork. Place on ungreased cookie sheet.
Sprinkle tops with sesame seeds; lightly press into biscuits.
Bake for 13 to 15 minutes or until golden brown.
Immediately remove from cookie sheet. Serve hot meat pies with sauce.
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