Mini Meat Pies (Aka Sfeeha)

Ingredients

• 540 g (4 1/2 cups)plain flour
• 240 ml (1 cup)warm milk
• 240 ml (1 cup)warm water
• 60 ml (1/4 cup)corn oil
• 15 ml (1 tbsp)yeast
• 5 ml (1 tsp)baking powder
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)sugar
• 454 g (1 lb)ground beef
• 2 mediumonions, diced
• 2tomatoes, diced
• 7.5 ml (1 1/2 tsp)salt
• 10 ml (2 tsp)seven-spice seasoning
• 2.5 ml (1/2 tsp)ground black pepper
• 2.5 ml (1/2 tsp)ground cinnamon
• Optional, to tastepine nuts
• A dash, optionalcayenne pepper or paprika

Instructions

1. 1

   Activate yeast

   In a small bowl, stir together the warm water, sugar and yeast. Cover and leave for 10–15 minutes, until foamy.

2. 2

   Mix dry ingredients

   In a separate bowl, combine the flour, salt and baking powder.

3. 3

   Add wet ingredients

   Put the water and yeast mixture, milk and oil into a stand mixer.

4. 4

   Start the dough

   Add 2 cups of the flour mixture and mix with the dough hook.

5. 5

   Finish the dough

   Add the remaining flour, 1 cup at a time, until the dough is no longer sticky.

6. 6

   Shape the dough

   Form the dough into one large ball and lightly coat both the bowl and dough with oil.

7. 7

   Let it rise

   Cover the bowl with plastic wrap and a blanket. Leave the dough until doubled in size, for at least 1 hour.

8. 8

   Knead by hand

   If you do not have a stand mixer, make the dough by hand and knead it instead.

9. 9

   Heat the oven

   Preheat the oven to 200°C (400°F).

10. 10

    Divide the dough

    Shape the dough into golf-ball-sized pieces and arrange them on a large tray. Cover with a towel.

11. 11

    Roll the rounds

    On a floured surface, flatten each ball into a round about 13 cm (5 inches) across.

12. 12

    Add the filling

    Put 2 tablespoons of the meat mixture in the middle of each round, leaving a 2.5 cm (1 inch) border.

13. 13

    Fold the edges

    Fold the sides partly over the filling and pinch around the edges to make a border. If using, add a few pine nuts in the centre.

14. 14

    Bake the pies

    Set the pies on a parchment-lined tray and bake for 10–12 minutes, until the bottoms are golden brown. If the tops have not coloured, broil for a couple of minutes, watching closely so they do not burn.

15. 15

    Serve warm

    Serve the pies warm with yoghurt or a drizzle of lemon juice and a dash of paprika or cayenne.

What are sfeeha?

Sfeeha are small Middle Eastern meat pies, often made with a soft dough folded around a seasoned meat filling. This version uses a yeasted dough and beef with onion, tomato and warm spices.

The open, pinched shape leaves some filling visible as the pies bake. Small rounds and a short bake make them easy to serve warm as a snack or part of a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 975 calories, 44g protein, 180g carbs, 35g fat.

The flour supplies most of the carbohydrates, while the corn oil and beef contribute much of the fat; beef also provides most of the protein. Balance a pie portion with a fresh salad or vegetables, and serve yoghurt on the side if desired.

Building the dough

Yeast mixture: give the warm water, sugar and yeast 10–15 minutes to foam before mixing; this is the cue that it is active.

Flour: add it gradually rather than all at once. Stop when the dough is no longer sticky, since the precise amount it takes can vary.

Shaping the pies

Rounds: flatten the dough to about 13 cm across and leave a 2.5 cm border when adding the filling. That space gives you room to fold and pinch the edges.

Filling: keep the meat mixture in the centre and avoid covering the whole round. Pinch the border firmly so the folded shape holds during baking.

Baking cues

Bottoms: the recipe uses golden-brown bases as its main doneness cue after 10–12 minutes at 200°C. Check the underside if the tops still look pale.

Tops: broil briefly only if they need more colour, and keep watch throughout because they can burn quickly.

Timing the rise

First rise: allow at least 1 hour, and look for the dough to double rather than relying on the clock alone. A cool room may mean it needs longer.

Before baking: keep the formed dough balls covered with a towel while you flatten and fill them, so they do not dry out.

Serving ideas

Yoghurt: serve alongside for a cool, creamy contrast to the spiced beef.

Lemon: a light drizzle just before eating adds brightness. A dash of paprika or cayenne is another suggested finishing touch.

Recipe notes & tips

• Measure the warm water and milk rather than using hot liquid, which can interfere with the yeast.
• Add the flour in stages and stop once the dough is no longer sticky.
• Keep the dough balls covered while working through the batch.
• Use a floured surface to make shaping the rounds easier.
• Watch the pies closely if you use the broiler to colour their tops.
• Serve soon after baking for the best contrast between the soft dough and savoury filling.

Variations

• Add pine nuts: scatter a few in the centre of each pie before baking.
• Choose the heat: finish with a dash of cayenne or paprika.
• Use lemon: drizzle a little over the pies just before serving.
• Serve with yoghurt: bring it to the table as a cool accompaniment.
• Knead by hand: mix and knead the dough without a stand mixer.

Common mistakes to avoid

• Adding flour all at once: add it cup by cup so you can stop when the dough is no longer sticky.
• Skipping the foam check: leave the yeast mixture covered for 10–15 minutes and look for foam before continuing.
• Overfilling the rounds: use 2 tablespoons of meat mixture and retain the 2.5 cm border.
• Leaving dough uncovered: cover the balls with a towel while you shape the pies to prevent them drying out.
• Broiling unattended: watch continuously and remove the pies as soon as their tops colour.
• Expecting a fixed rise time: wait until the dough has doubled, allowing at least 1 hour.

How to store

Cool leftover pies and store them in a covered container in the fridge for up to 3 days. Reheat in an oven until hot; the recipe does not specify a reheating time.

Frequently asked questions