Best Meat Pies Recipe - Delicious Sfiha

Ever craved a savory, spiced meat pie recipe that’s truly unforgettable? Get ready to dive into the world of Palestinian Sfiha! These aren't your typical closed-crust pies; Sfiha (or Sfeeha) are glorious small pies recipe wonders, featuring tender, open-faced flatbreads piled high with a fragrant minced lamb topping. If you're looking for a good meat pie recipe that transports you straight to a bustling Middle Eastern bakery, you've found it.
Our method ensures a perfectly balanced experience: no more soggy bottoms, a flavorful topping that stays put, and big, authentic taste from simple, yet powerful, spices. This isn't just another baking meat recipes guide; it's your definitive path to mastering one of the best meat pies you'll ever make. Let's get baking!

Ingredients

• For the Dough:
• 3 cups (360g) all-purpose flour (or bread flour for a chewier crust)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• ½ cup plain full-fat yogurt (Greek or regular)
• ¼ cup olive oil
• ¾ - 1 cup warm water (around 105-115°F/40-46°C), plus more if needed
• For the Lamb Topping:
• 1 lb (450g) ground lamb (80/20 fat ratio recommended for flavor)
• 1 medium onion, roughly chopped
• 1 medium tomato, roughly chopped
• ½ cup fresh parsley, roughly chopped
• 3-4 cloves garlic, peeled
• 2 tablespoons tomato paste
• 2 tablespoons pomegranate molasses
• 1 tablespoon tahini
• 1 ½ teaspoons seven spice blend (or a mix of allspice, cinnamon, and a pinch of black pepper)
• 1 teaspoon ground sumac, plus more for finishing
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• Optional: ½ teaspoon chili paste or a pinch of red pepper flakes for a kick
• Optional Add-ins for Serving:
• ¼ cup toasted pine nuts
• Extra sumac for sprinkling
• Fresh lemon wedges

Directions

1. Make the Dough:
   1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Whisk briefly to combine.
   2. Add the yogurt, olive oil, and ¾ cup of warm water. Mix with a wooden spoon or your hands until a shaggy dough forms.
   3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth, elastic, and no longer sticky. It should bounce back when gently poked. If the dough is too stiff, add a tablespoon of water at a time; if too sticky, add a sprinkle of flour.
   4. Lightly grease the mixing bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
   5. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. You'll know it's ready when you poke it gently and the indentation remains.
2. Make the Topping (The Moisture-Control Method):
   1. In a food processor, combine the chopped onion, tomato, parsley, and garlic. Pulse until very finely minced but not puréed.
   2. Transfer the minced vegetable mixture to a fine-mesh strainer set over a bowl. Press down firmly with the back of a spoon to extract as much liquid as possible. This step is crucial for preventing soggy flatbreads! You want the mixture to be quite dry.
   3. In a large skillet over medium-high heat, add the ground lamb. Cook, breaking it up with a spoon, until it's no longer pink and any released liquid has completely evaporated. Continue cooking for another minute or two until it starts to brown slightly, ensuring all moisture is gone. Drain any excess fat if necessary.
   4. Remove the lamb from the heat and transfer it to a large bowl. Add the drained minced vegetables, tomato paste, pomegranate molasses, tahini, seven spice blend, sumac, cinnamon, salt, pepper, and optional chili paste/red pepper flakes.
   5. Mix everything thoroughly with your hands until well combined. The mixture should be cohesive and not overly wet. Taste and adjust seasoning as needed.
   6. Allow the topping to cool completely to room temperature before spreading it on the dough. This prevents the dough from par-cooking or getting soggy prematurely.
3. Shape the Flatbreads:
   1. Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal portions (about 1.5-2 oz each). Roll each portion into a smooth ball.
   2. Working with one dough ball at a time, flatten it into a disc using your hands or a rolling pin. Aim for a diameter of about 4-5 inches (10-12 cm) and a thickness of about ⅛ inch (3mm). You can leave the very edges slightly thicker if you prefer a small crust.
   3. Place the shaped dough discs on parchment-lined baking sheets, leaving some space between them.
4. Top the Dough So It Sticks:
   1. Take about 1-2 tablespoons of the cooled lamb topping for each dough disc.
   2. Place the topping in the center of the dough. Using your fingertips, gently but firmly press and spread the topping evenly across the dough, leaving a small border (about ½ inch) around the edge. Ensure the topping adheres well to the dough. This pressing technique helps the topping bond and prevents it from sliding off during baking.
5. Bake:
   1. Preheat your oven to 400°F (200°C). Position an oven rack in the middle of the oven.
   2. Bake the sfiha for 12-18 minutes, or until the dough is golden brown on the bottom and the edges are lightly colored. The lamb topping should be cooked through and slightly browned.
   3. For a little extra color on the topping, you can briefly broil them for 30-60 seconds at the very end, watching carefully to prevent burning.
   4. Remove from the oven and let cool slightly on the baking sheet before serving.