Go Back
–+ servings
Print Recipe
5 from 11 votes

Lahme Bi Ajeen (Lebanese Open Face Meat Pies)

The best recipe out there for this savory yet light meat pie that will have you coming back for more.
Prep Time35 minutes
Cook Time14 minutes
Total Time50 minutes
Course: Appetizer, Breakfast, Main Course
Cuisine: Mediterranean
Keyword: beef stuffed puff pastry, dough, fatayer, lahem bi ajeen, lahm bi ajeen, lebanese food, meat pies, mediterranean, middle eastern desserts, open-faced, savory puff pastry, sfeeha, sfiha
Servings: 6
Author: Lama

Ingredients

Dough

Meat Filling

  • 1 ½ pounds ground meat
  • 1 large onion diced
  • 1 large tomato diced
  • 1 tablespoon salt
  • 2 tablespoons seven spices
  • 1 tablespoon pomegranate molasses (optional)

Instructions

  • Add the sugar, yeast and hot water to a bowl. Allow to rest for 10 minutes until yeast activates and creates a foam to the surface.
  • Add flour, mix until sticky.  Add a sprinkle of water if the dough is tough and knead well. Slowly add in the olive oil and knead until dough has formed. Use immediately or for best results, cover with oiled saran wrap and cover again with kitchen towel and set aside for ½ hour.
  • Preheat oven to 450°F, line a large baking sheet with parchment paper.
  • In a bowl add all the meat filling ingredients and mix well. 
  • Make 2 inch size dough balls, flatten out on the baking sheet to make a mini circular pie.  Add 2-3 tablespoons of the meat mix and press down to cover most of the round pie.
  • Bake for about 14 minutes then broil until lightly golden brown if needed.  Garnish with minced parsley, squeeze of lemon, and crushed red pepper

Video

Notes

TIPS:

  • You should press the meat mixture down into the dough so it doesn’t fall off after baking
  • You can hand chop/mince your tomatoes and onions for better flavor, but if you’re pressed for time you can throw them into a food processor
  • Be sure to strain the meat mixture before layering onto the dough to avoid soggy bread or having it come apart
  • You can definitely freeze your mini pies for a busy day. Simply cool them after baking, store in a tight container or freezer-safe bag. They can be frozen up to 3 months. It’s best to reheat them in an oven while frozen so they don’t get soggy or lose taste/texture.
  • They are best eaten straight out of the oven!