These Lebanese meat pies are a staple in my parents’ home city of Tripoli, Lebanon.
Traditionally made with thin pastry and plenty of butter, this version uses puff pastry for convenience, while still keeping the tangy flavours of the filling that make lahme bi ajeen so special. Try them with a squeeze of tomato sauce or fresh mint leaves.
Prep: 20 minutes plus cooling
Cooking: 20 minutes
Makes 36
Ingredients:
- 4 tablespoons ghee
- 4 brown onions, finely diced
- 500 g beef mince (not low fat)
- 2 tablespoons tahini
- ¼ cup (60 ml) pomegranate molasses
- 2 tablespoons Greek yoghurt
- 1 tablespoon white vinegar
- 30 g flat-leaf parsley, finely chopped 30g mint leaves, finely sliced
- 4 sheets frozen puff pastry, thawed raw pine nuts or mint leaves, for topping (optional)
Method:
Preheat oven to 200°C and lightly grease a large baking tray with 2 tablespoons of the ghee.
Melt the rest of the ghee in a large frying pan over high heat. Add the onions and sauté until soft. Add the beef mince and cook, breaking it up with a wooden spoon, until well browned and cooked through. Season with salt and black pepper.
Remove from the heat. Stir in the tahini, pomegranate molasses, yoghurt and vinegar. Add the parsley and mint, then mix well and allow to cool completely. Taste and adjust the seasoning.
Cut each sheet of puff pastry into 9 squares and arrange them on the greased tray.
Spoon a heaped tablespoon of filling onto the centre of each pastry square and spread out evenly, leaving a 5 mm bare edge. Sprinkle a few pine nuts onto each one, if using.
Bake for 12–15 minutes, or until the pastry is puffed and golden around the edges and the meat is sizzling hot.
Tip: These freeze very well. If you are planning to freeze them, bake until they are just cooked but not too coloured. Cool completely then wrap well before freezing. Reheat from frozen at 180°C, for 10 minutes, or until golden and heated through.
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