Middle Eastern Inspired Meat Pies
with Tomato Cucumber Salad
Inspired by the Lebanese manoush, these meat pies are a cinch to pull off. Paired with a fresh salad to cleanse the palate, this dish will have you dreaming of travelling through the old streets of Beirut!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Pizza Dough
(Contains Wheat)
113 g
Baby Tomatoes
132 g
Mini Cucumber
113 g
Red Onion
7 g
Parsley
4 tbsp
Tomato Sauce Base
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 unit
Lemon
2 tbsp
All-Purpose Flour
(Contains Wheat)
6 g
Garlic
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 475°F. Take pizza dough out of fridge to come to room temperature, about 30 mins before starting. Wash and dry all produce.
Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Halve tomatoes. Cut cucumbers into 1/2-inch rounds. Roughly chop parsley. Juice half the lemon. Cut remaining lemon into wedges.
Sprinkle both sides of dough with flour. (TIP: Use only enough flour so your hands don't stick to dough.) Divide dough into two equal pieces (dbl for 4 ppl) and stretch each piece into a rough oval shape on a baking sheet. (NOTE: Use 2 baking sheets for 4 ppl). Let dough rest in a warm place for 8-10 min.
While dough rests, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then three-quarters of the onions. Cook, stirring, until softened, 1-2 min. Add garlic and beef to the pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Sprinkle Shawarma Spice Blend over top, then cook until fragrant, 1 min. Add tomato sauce base and 1/4 cup water (dbl for 4 ppl), then season with salt and pepper. Cook, stirring, until sauce thickens, 2-3 min.
With floured hands, stretch each dough again into a large oval shape, roughly 10x6-inches. (NOTE: The dough should hold its shape.) Spread beef filling evenly between each dough. Bake pies in the middle of the oven, until edges are golden-brown and crisp, 12-14 min. (NOTE: For 4 ppl, bake pies in the middle and top of the oven, rotating sheets halfway through cooking.)
Whisk together lemon juice, 1 tbsp oil (dbl for 2 ppl) in a large bowl. Add tomatoes, cucumbers, remaining onions and half the parsley. Season with salt and pepper, then toss to combine.
Sprinkle pies with feta and remaining parsley. Squeeze a wedge of lemon over top, if desired. Cut pies in half or into quarters. Divide between plates. Serve salad alongside.
