Middle eastern mince meat pies
For the Dough…
2 cups (450g) water, lukewarm
1 tbsp salt
2 tbsp sugar
2 1/4 tsp instant yeast
1/2 cup olive oil
6 cups (720g) All-Purpose Flour
For the Egg wash…
1 large egg beaten with 1 tablespoon water
To make the dough…
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all the dough ingredients to make a smooth, bouncy, slightly sticky dough. If the dough is extremely sticky add more flour 1 tablespoon at a time, until it’s easier to work with.
Cover, and let rise until puffy, about 60 minutes. While the dough is rising, prepare the filling.
For the Mince meat filling….
500 gms mutton mince (lamb or goat)
2 onions chopped fine
2 tbsp ginger garlic paste
2 tsp green chillies chopped fine
1 tsp cumin powder
1 tsp all spice/garam masala
1 tsp red chilli pwdr
1 tsp coriander powder
Salt to taste
Juice of half a lemon
Heat 1 tbsp oil, add the onions and ginger garlic paste and saute till it starts to become golden. Add minced meat and bhuno on low heat till all the water dries out and meat is nicely roasted. Then add salt to taste and about 1 cup water. Cover and cook on low heat till meat becomes tender.
Alternatively you can pressure cook till meat is soft ( for goat meat). Uncover and cook till almost all of the water from the mince meat is cooked away. Squeeze the juice of half a lemon. Keep aside to cool.
Preheat the oven to 350°F.
Roll out the dough into a large thin rectangle and cut around twenty 4 inch circles using a bowl/lid with sharp edges.
Place meat filling in the center if each circle. Brush the edges with egg wash and transfer to a greased baking dish.
Bake the fatayer until lightly browned, about 20 to 25 minutes. Serve warm.