Middle Eastern Inspired Meat Pies
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Middle Eastern Inspired Meat Pies

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!

Tags:
Discovery
Allergens:
Wheat
Milk
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories830 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate96 g
Sugar8 g
Dietary Fiber10 g
Protein35 g
Cholesterol75 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Large Bowl
Whisk

Cooking Steps

Prep
1

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.

Stretch dough
2

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.

Cook beef filling
3

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.

Bake meat pies
4

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.)

Make salad
5

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.

Finish and serve
6

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.