Ingredients
M
Meat Filling:
g
1 lb ground beef
f
1 cup finely chopped white onion
p
⅓ cup pine nuts
s
1 tsp salt
p
1 tsp pepper
g
1 tsp ground coriander
a
¼ tsp all spice
c
¼ tsp cinnamon
o
2 tbsp olive oil
D
Dough:
f
2 ½ cups flour
i
1 tsp instant yeast
s
1 tsp sugar
s
½ tsp salt
o
½ cup oil
w
¾ cup warm water
Y
Yogurt Sauce:
l
½ cup low fat yogurt
l
½ lemon juice
g
1 garlic clove minced
S
Salt and pepper to taste
d
½ tsp dried dill or 1 tbsp fresh dill
Directions
1
Make the Dough:
1
In a large mixing bowl, combine flour, salt, sugar, and yeast.
f
2 ½ cups flour
s
1 tsp sugar
s
½ tsp salt
i
1 tsp instant yeast
2
Add the oil and warm water, mixing until a dough forms.
o
½ cup oil
w
¾ cup warm water
3
Knead for about 5 minutes until smooth and elastic.
4
Place in a greased bowl, cover, and let rise for 2 hours until doubled in size.
5
2. Cook the Meat Filling:
1
In a skillet over medium heat, sauté onions and pine nuts in a drizzle of oil until the nuts are golden.
o
2 tbsp olive oil
p
⅓ cup pine nuts
f
1 cup finely chopped white onion
2
Add the ground beef and cook until browned.
g
1 lb ground beef
3
Season with salt, pepper, ground coriander, cinnamon, and allspice. Let the filling cool before using.
s
1 tsp salt
p
1 tsp pepper
g
1 tsp ground coriander
a
¼ tsp all spice
c
¼ tsp cinnamon
4
3. Shape the Pies:
1
Divide the dough into 10 equal balls. Roll each ball into a circle (not too thin), and place about 2 tablespoons of meat filling in the center.
2
Bring the edges together and pinch the dough closed at the top. Crimp or twist to seal, like you would an empanada.
3
4. Fry the Pies:
1
Heat oil in a deep pan to 350°F (175°C). Carefully lower in a few pies at a time, frying for 2–3 minutes per side or until golden and crisp.
2
Drain on paper towels. Handle gently to prevent bursting.
3
5. Make the Yogurt Sauce:
1
Whisk together yogurt, lemon juice, garlic, dill, salt, and pepper. Chill until ready to serve.
l
½ cup low fat yogurt
l
½ lemon juice
g
1 garlic clove minced
S
Salt and pepper to taste
d
½ tsp dried dill or 1 tbsp fresh dill
2
6. Serve:
1
Serve warm with the yogurt sauce for dipping. These also pair beautifully with lemon wedges or a side salad.
2
Pro Tip:
1
Let the meat mixture cool completely before stuffing the dough to prevent steam from breaking the seal during frying.
