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Lebanese Meat Pies Recipe

By: Andrea Alden

Making your own versions of popular street food like these Lebanese Meat Pies is fun and easy. Watching others enjoy this piquant and portable BBQ food is even better. A fragrant mince of lamb or lamb and beef is cooked and cooled, then placed inside packets of puff pastry and baked on a pizza stone on the barbecue. Serve these with a lovely salad and a yogurt dipping sauce for a light meal.

Prep Time
30 Min
Cook Time
15 Min
Yield
12-16
Difficulty
Medium

Lebanese Meat Pies Recipe

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Ingredients

Directions

Photos

Ingredients

2 tbsp.

butter

medium onion, diced

2 cloves

garlic, minced

1 tbsp. 

garam masala

½ lb.

ground lamb

½ lb. 

ground beef

tomatoes diced

3 tbsp. 

peanut butter

1 tbsp. 

molasses

1 tbsp. 

molasses 

½

lemon, juiced

1 tbsp.

dried parsley

salt to taste

red chili flakes (optional)

frozen puff pastry sheets
(One package usually comes with 2)


Greek Yogurt Dip

1 cup

plain greek yogurt

¼ cup

feta, crumbled finely

1 clove

garlic, minced

lemon pepper to taste

Directions
  1. Remove the frozen pastry from the freezer and allow it to thaw as per the manufacturer directions.
  2. Heat your Napoleon Stainless Steel Wok on the side burner of the grill. Add the butter and sauté onion until cooked through and beginning to color. Add the garlic, garam masala, and then ground lamb and beef.
  3. Cook for 10 minutes, then drain off any grease from the meat. Add the tomatoes, peanut butter, molasses, lemon juice, and parsley. Add salt to taste. Cook until the liquid has thickened, another 15 minutes or so.
  4. Allow the meat mixture to cool until it is room temperature. While waiting, place the Napoleon Pizza Stone onto the center of the grill and preheat the grill to 425°F using the two outside burners.
  5. Use a large (3 to 4-inch) round cookie cutter to cut out pastry rounds. Place 1 to 2 tbsp. of filling on each pastry round. Fold into triangle shapes, sealing the dough at the top.
  6. Bake the meat pies on the baking stone using indirect heat and a piece of parchment paper or few tablespoons of cornmeal as a barrier between the stone and the pie. Bake using indirect heat for 12 to 15 minutes, or until the pastry is golden brown and puffy.
  7. Rest the meat pies before serving hot with greek yogurt dip and lemon slices.
  8. For the yogurt dip, crumble the feta into tiny crumbs; add the minced garlic, and lemon pepper along with the feta into the greek yogurt. Keep cold until ready to serve the pies.

If you enjoy Indian-inspired and Asian-inspired flavored, these Lebanese Meat Pies are for you. They freeze well and make a great grab-and-go lunch for those who don’t really like the typical brown-bagged meal. They’re aromatic, exotic, and zesty, whether from the yogurt dip or the added spice, or both if you like it that way. Some like it hot, others … not. What’s your preference? Tell us how spicy you like your life on our Grills Facebook Page or Grills Instagram Page using the hashtags #LoveItSpicy, #NotSoSpicy, and #NapoleonGrill.

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Cook the filling on your side burner

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Fill the pastry with 1 to 2 tbsp. of the lamb filling

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Cook on parchment lined pizza ston

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Grill-bake for 12 to 15 minutes, until golden

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Serve with salad

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And yogurt dip

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Cook the filling on your side burner

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Fill the pastry with 1 to 2 tbsp. of the lamb filling

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Cook on parchment lined pizza ston

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Grill-bake for 12 to 15 minutes, until golden

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Serve with salad

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And yogurt dip