18. Mediterranean inspired meat pies - Two prep methods

Two ways - store bought pita versus homemade dough

These meat pies are make for a delicious savoury breakfast, snack, grab and go, lunch, your imagination is the limit! Always a hit and perfect for a potluck or brunch spread. Make the meat topping ahead of time and freeze the leftovers (you won’t have any as they are just that good!).

I have included two methods of cooking this recipe that evolves around a simple meat topping. First method is using store bought pita bread, the second method involves making your own delicious dough.

Method and prep

The meat topping - Combine all the ingredients in a large mixing bowl

1 pkg of minced beef - I use a medium ground beef as the fat provides more flavour - about 1 lb

1 large tomato finely chopped

1/2 cup parsley

1/4 tomato paste

2 tsp salt

1/2 tsp pepper

1 tsp cinnamon

1 medium onion finely diced

1/4 - 1/2 tsp dried chilli flakes (Optional for a spicy kick)

Method one - Using store bought pita bread

Spread the meat mixture onto the room temperature pita bread. Do not split the loaf in half. For small loaves you will use approx. 2 -3 golf ball size scoops of the meat mixture. Spread with your fingers covering the surface of the pita leaving a thin edge of bread exposed.

Broil in the oven until done. About 5-7 minutes - watch carefully so not to burn the pita. Serve immediately or let cool and serve as required. May be refrigerated and frozen.

Method 2 - Homemade dough

2 cups of hot tap water

2 Tbsp sugar

1 package of dry active yeast

1/4 cup olive oil or avocado oil

2 tsp salt

Approx 4-5 cups of flour

1. Dissolve sugar in the hot water in a bowl and add the yeast. Stir the yeast gently until dissolved. Let the mixture rest for 15 minutes, the yeast should be bubbly and foamy after 15 minutes (if the mixture is not foamy your yeast is inactive and will not work.)

2. After 15 minutes, add the salt and oil.

3. Slowly fold in the flour and once the dough is less wet and more sticky begin to knead the dough on a floured surface (adding flour slowly as needed - 1 tablespoon to the surface at a time). Knead for about 5-10 minutes until the dough is smooth and elastic.

4. Place the dough ball back into the bowl and drizzle with olive oil to prevent crusting. Cover with plastic wrap or tea towel and let sit for 30-45 minutes. The dough will double in size.

5. Preheat oven to 400 F.

6. Remove the dough ball from the bowl and divide into equal balls. Each ball will be flattened into little circles (like a mini pizza). I make my dough balls about 3-4 inches in diameter, the size is purely up to your preference. I vary the sizing according to my audience!

7. Using a golf ball size scoop of the meat mixture, spread onto the dough - adjust the amount of meat mixture as required. Cook the pies on a baking sheet covered with parchment paper in a preheated 400 F oven.

7. Bake for 15-20 minutes until the edges of the pies are browned. Removed and transfer to a wire rack until ready to serve.

As with the store bought pita these homemade pies may be refrigerated or frozen.

Serve and enjoy!