Meat RECIPES Small bites

Laham B’ajeen Pie Pops

Laham B'ajeen Pie Pops

Print Recipe
Serves: 30 mini pies Cooking Time: 1.5 hrs


  • Dough:
  • 4 C flour
  • 1 tsp kosher salt
  • 1/2 package yeast, dissolved in 1/4 C warm water
  • 1 C warm water
  • Meat Topping:
  • 1 pound ground meat
  • 2 onions, chopped
  • 1 6-oz can tomato paste
  • juice of 1 lemon
  • 1 C tamarind paste (or pomegranate molasses)
  • 1 tsp ground allspice
  • 1/2 T kosher salt
  • Pam
  • special materials:
  • small round cookie cutter
  • fork
  • short wooden sticks



To make the dough, dissolve yeast in water. Once foamy, add flour and salt. Mix well. Gradually add water and knead until soft dough forms. Cover with plastic wrap and let rest in warm place for 1 hour.


Preheat oven to 350 degrees.


To make topping, combine beef, onion, tomato paste, lemon juice, tamarind, allspice, and salt. Mix well.


Roll out dough as thinly as possible on lightly floured surface. Using your cookie cutter, cut out rounds. Top each with 1 tsp of meat filling, and place stick in the middle of the meat. Spray with Pam (used as adhesive) and place another round on top. With a fork, press the edges of the pie closed. Place on greased baking sheet and spray Pam on top of each round to create a golden crust. Bake for 15-20 minutes.


Party on my friends and happy weekend!

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