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Fried Meat And Pine Nut Pies

Lebanese.Chef's picture
Ingredients
  Meat and nut filling 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Vinegar 2 Tablespoon
  Pastry 1 Pound
  Olive oil/Substitute 2 Tablespoon
Directions

Place the Meat and Nut Filling in a bowl and mix in the lemon juice and vinegar.
Roll out the pastry to about1/8 in (3 mm) thickness.
Cut into small rounds about 3 in 7.5 cm) in diameter.
Place 1 1/2 teaspoons of filling on each pastry round and fold the pastry over it to form a semi-circle shaped pie.
Pinch the edges firmly together.
Deep fry in oil until golden.
Serve piping hot. Makes 30 small pies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Fried

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