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!
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.
Ingredients
250 g
Ground Beef
2 unit
Flatbread
(Contains Soy, Gluten)
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)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
1 unit
Lemon
Not included in your delivery
¾ tsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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.
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 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 and Paprika-Cumin-Garlic Blend over top, then cook stirring 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.
Place flatbread on a parchment-lined baking sheet. Brush the outer edges of flatbread with 1 tbsp oil (dbl for 4 ppl). Spread beef filling evenly between each flatbread. Bake pies in the middle of the oven, until edges are golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake pies in the middle and top of the oven, rotating sheets halfway through.)
While pies are baking, whisk together lemon juice and 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 meat pies between plates. Serve salad alongside.
