Description
A delicious, savory open-faced meat pie. Although originally from Lebanon, different countries make similar versions of these open-faced meat pies we in Brazil call esfirras (sfihas in Lebanon). Growing up, I could get it almost everywhere, as it was available as street food or bar food in every Brazilian city to which I have ever been.
Ingredients
- FOR THE FILLING:
- 1 pound Lean Ground Beef (at Least 93%)
- 2 Tablespoons Olive Oil
- 1 Medium Onion, Chopped
- 1 Medium Tomato, Chopped, With Skin But Without Seeds
- 1 Tablespoon Tahini
- ½ cups Parsley, Chopped
- 1 teaspoon Fresh Mint, Finely Chopped
- 4 teaspoons Fresh Lime Juice
- 1 pinch 7 Spice (optional)
- Salt And Pepper
- FOR THE DOUGH:
- 2-½ cups Flour
- 1 cup Warm Milk
- 1 teaspoon Dry Active Yeast
- 5 teaspoons Sugar
- ¾ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 Egg Yolk Beaten With 2 Tablespoons Water, For Egg Wash
Preparation
Start with the filling so it has time to cool before shaping the esfirras. Heat a skillet to medium-low and brown the ground beef with olive oil. When beef is browned and crumbly but there are still juices in the pan, add onions and tomato. Stir and cook just until onions are somewhat softened but still retain their shape.
Stir in the tahini. Turn off the flame, remove the skillet from the burner, and allow to cool for about 5 minutes. Then stir in parsley, mint, and lime juice. Add the 7 spice (optional), the salt and pepper to taste.
Stir to distribute. Set aside to cool.
Add the dough ingredients to the bowl of a bread machine programmed for the dough setting (or use an upright mixer with a paddle or dough hook, or mix the dough by hand). Mix, knead, and proof for about 1 ½ hours.
Preheat oven to 425°F.
Turn the dough onto a lightly floured surface and shape into a rectangle. Cut the dough into 15 equal pieces. The corner pieces may shrink after cutting, and can be added to other pieces to form 12 dough pieces.
Roll each piece into a round, spoon a heaping tablespoon of the cooled filling into the center, and fold the sides of the dough up to partially cover the filling. Pinch the corner to form a square or rectangle. Transfer to a parchment-covered baking sheet. Repeat until all dough and filling have been used up.
Brush with the egg wash. Bake for 20 minutes or until dough is a dark golden brown. Remove from oven and let cool for about 10 minutes.
Serve warm with a slight drizzle of olive oil and a squeeze of fresh lime.
