Middle Eastern Meat Melt Pie
A savory, comforting pie featuring spiced ground beef encased in a golden, flaky crust that melts in your mouth.
Ingredients
- •1 lb (450g) ground beef
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon ground allspice
- •1/4 teaspoon ground nutmeg
- •1/4 cup toasted pine nuts
- •1 tablespoon olive oil
- •1 package (approx. 10 oz) store-bought puff pastry, thawed
- •1 egg, beaten (for egg wash)
- •Salt and black pepper to taste
- •Fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- 3
Add the ground beef to the skillet, breaking it up with a wooden spoon until browned and cooked through.
- 4
Stir in the garlic, cinnamon, allspice, nutmeg, salt, and pepper. Cook for another 2 minutes until fragrant.
- 5
Remove from heat and stir in the toasted pine nuts. Let the mixture cool slightly.
- 6
Roll out the puff pastry on a floured surface and cut into four equal squares.
- 7
Place a generous portion of the meat mixture in the center of each square, then fold the corners toward the middle to create a parcel, pinching the edges to seal.
- 8
Brush the tops of the pastries with the beaten egg.
- 9
Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown.
- 10
Garnish with fresh parsley before serving warm.
💡 Chef tips
- Ensure the meat mixture is not too oily before filling the pastry to prevent the bottom from becoming soggy.
- You can prepare the meat filling up to 24 hours in advance and store it in the refrigerator; just ensure it is room temperature before filling the pastry.
- Serve with a side of tahini sauce or a fresh cucumber-tomato salad to balance the richness of the pastry.
✅ How it should turn out
The finished pie should have a crisp, buttery-gold crust that yields to a fragrant, spiced meat filling with a delightful crunch from the pine nuts.