Classic Sfeeha - Easy Mini Meat Pies Recipe & Tips

Get ready to fall in love with miniature meat pies! We're talking about Classic Lebanese Sfeeha, those irresistible little pastries that are a staple in Middle Eastern cuisine. Imagine perfectly crisp, tender dough cradling a savory, aromatic spiced meat topping – it's no wonder they're loved by all! Whether you call them sfeeha, sfiha, or lahm bi ajin, these Lebanese food spices infused delights are a true culinary treat. With this guide, you’ll master making mini bakery-style meat pies with a topping that sticks, crisp edges, and incredible flavor, perfect for any occasion.

Ingredients

• For the Dough:
• 1 1/4 cups warm water
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3–3 1/2 cups all-purpose flour
• For the Meat Filling:
• 1 lb lamb mince (or ground beef)
• 1 small onion, finely chopped
• 1 medium tomato, finely diced (well-drained)
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons pomegranate molasses
• 1 teaspoon 7 spice (Middle Eastern spice blend)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon sumac
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For Preparation:
• 1 tablespoon olive oil (for greasing the bowl)
• Extra flour (for dusting the work surface)

Directions

1. 1) Make the Dough
2. Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy. This tells you your yeast is alive and ready to work!
3. Combine Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
4. Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for 7-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough should feel soft, slightly tacky to the touch, but not overly sticky or dry. It should be elastic and smooth.
5. First Rise: Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size and looks puffy.
6. 2) Make the Filling (Moisture-Control Method)
7. This method is crucial for ensuring your topping sticks and your sfeeha don't get soggy bottoms. Tomatoes and onions naturally release a lot of water, which can make the filling too wet.
8. Cook the Meat: In a large skillet over medium-high heat, brown your lamb mince meat (or cook with beef) until it's no longer pink. Break it up with a spoon as it cooks.
9. Render and Reduce Liquid: Continue cooking the meat for a few more minutes, allowing any released liquid to evaporate. This is key for moisture control.
10. Drain if Needed: If your meat has released a significant amount of fat or water that hasn't evaporated, carefully drain it off. We want a flavorful, not greasy, filling.
11. Add Veg & Spices: Remove the skillet from the heat. Add the finely chopped onion, tomato (ensure it's well-drained if using canned, or finely diced fresh), fresh mint, pomegranate molasses, 7 Spice, allspice, cinnamon, sumac, salt, and black pepper to the cooked meat. Mix everything thoroughly.
12. Cool the Filling: It's important to allow the filling to cool completely before topping the dough. A warm filling can make the dough difficult to handle and can start to cook it prematurely.
13. 3) Shape the Sfeeha (Mini Size)
14. Divide the Dough: Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into small, equal-sized balls, about 1-inch in diameter (roughly the size of a golf ball). You should get about 24-30 pieces.
15. Roll the Dough: On a lightly floured surface, roll each dough ball into a thin, round disc, about 3-4 inches in diameter. The target thickness should be about 1/8 inch – thin enough to be crisp, but not so thin it tears.
16. Fill the Sfeeha: Place about 1 tablespoon of the cooled meat filling in the center of each dough disc. Don't overfill!
17. Pinch/Shape Instructions: Gently bring up three or four sides of the dough around the filling, pinching them together at the top to create a small, open-faced tart with a slightly raised edge. You should see a little "bowl" of dough holding the filling, with the center meat exposed. Ensure the edges are well-pinched to prevent them from opening during baking.
18. 4) Bake (Hot Oven Method)
19. Preheat Strategy: Preheat your oven to a hot 450°F (230°C). If using, place your empty sheet pan or pizza stone in the oven while it preheats. This helps create a super crisp bottom crust.
20. Rack Position: Arrange an oven rack in the middle position.
21. Bake Time Range: Carefully transfer the shaped sfeeha onto a baking sheet lined with parchment paper. If using a preheated pan, carefully slide the parchment paper with sfeeha onto the hot pan.
22. Bake: Bake for 12-18 minutes. Around the 8-10 minute mark, rotate the baking sheet 180 degrees to ensure even browning.
23. Doneness Cues: Sfeeha are done when the bottoms are nicely browned and crisp, the meat topping is fully cooked and slightly caramelized, and the edges of the dough are golden brown and crisp.