The DELICIOUS Savoury Pies Every Middle Easterner Loves

Instructions

Cheese filling:

Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with the remaining ingredients. Mix well to combine

Zaatar:

Mix to combine

Spinach filling:

1. Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2. Add half the oil to a pan, and toast the pinenuts until golden
3. Add the other half of the oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4. Once cooled add the onion, pinenuts, and remaining ingredients to the spinach and mix together

Meat filling:

1. Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2. Knead together until well incorporated and the mixture can form a smooth log

Dough:

1. Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2. In your stand mixer, add the flour and salt. Mix together briefly
3. Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4. Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5. Oil a bowl, and add the dough, then allow to rest for 30 minutes
6. After resting portion out into 25g pieces then shape and top them

To cook:

Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom