How to Make
Laham B'ajeen - Meat Pies

FILLING

1. Place the beef in a saucepan and cook well. Add the mixed spice, pomegranate molasses, vinegar, and salt.
2. In a separate saucepan, sauté the onions and pimento peppers in the butter until translucent. Add the onions and cooked pine nuts to the beef. Taste and adjust salt, if necessary.
3. Cool the beef in the refrigerator before making pies.

1. Preheat the oven to 400°F.
2. Place a large tablespoon of filling onto the middle of each dough circle.
3. Fold the pie into a rectangle by bringing one side of the dough circle onto the pile of filling.
4. Bring the opposite side up and across to overlap the first portion generously.
5. With the tips of your fingers, flatten the top and bottom ends of the dough, and then bring them up and well over the other two. Press firmly down with fingers to secure.
6. Place on a tray lightly greased with shortening, leaving ample room between each pie to allow for rising while baking. For a glazed look, brush the pies evenly with a well beaten egg.
7. Bake for approimately 20 - 25 minutes or until the pies are a light golden colour.