Lebanese Meat Pies Recipe

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.