Beef Fatayer (Meat Hand Pies) + Video

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Fatayer features spiced ground beef and potatoes stuffed into flaky pastry pockets for a delicious meat hand pie. These popular Lebanese appetizers are perfect for dinner or a snack.

They’re perfect for entertaining as well, and the recipe can easily be doubled to feed a crowd.

titled collage for meat hand pies

Fatayer Recipe

This fatayer recipe uses frozen rolls for the dough, saving you both time and effort! Make these savory hand pies for an easy, flavorful meal.

These Lebanese meat pies are very similar to some of my signature bomb recipes – they use the same frozen dinner roll dough, and are also stuffed with all kinds of flavorful fillings. Choose from a variety of flavor options including breakfast, dinner, and dessert!

Fatayer Recipe Video

Be sure to watch the video to see the recipe, step by step! Look for it in the recipe card, at the bottom of this post.

fatayer recipe ingredients

Recipe Tips

  • Taste test the filling. I like to take a spoonful of the meat mixture and cook it in the microwave first. That way, I can be sure that it’s seasoned properly and make any necessary adjustments.
  • Use a scoop! This ensures that the filling is evenly divided and prevents the savory hand pies from bursting due to being too full.
  • Thaw rolls quickly. Place them on a microwave-safe plate and heat on defrost for about 3 to 4 minutes – or until the dough is no longer frozen, but not cooked.
  • Rotate your trays. Halfway through baking, swap the tray positions in the oven to ensure that all of them are baked evenly and golden brown on top.
  • Need a smaller batch? Feel free to halve this fatayer recipe if needed, or prepare the whole batch and freeze some for later. 

What To Serve With Meat Hand Pies

Typically, fatayer are served with plain yogurt for dipping, along with a fresh cucumber salad. You could also add a tray of hummus and veggies sticks, or a platter of your favorite grilled vegetables. Grilled zucchini is a great choice!

assembling lebanese meat pies before baking

Fatayer Recipe FAQ

Can I make this fatayer recipe ahead of time?

Yes – you can prepare the meat mixture a day in advance and refrigerate until you are ready to assemble. Or, put everything together, cover, and chill until you are ready to bake.

savory hand pies pinched closed

What else can I add to the filling?

Pine nuts are a popular addition, especially when they are toasted first. You could also add a little feta cheese on top of the meat mixture before sealing up the dough.

Many recipes include diced onion (yellow or sweet) and tomatoes as well. Just be sure to finely dice the tomatoes and drain them well if using canned.

And instead of the combination of spices listed, try a blend like 7 spice or shawarma. Or, add cayenne or red pepper flakes for some heat.

fatayer on a baking sheet

Can I save leftover meat hand pies?

Absolutely! Not only are these good in the refrigerator for 3 to 4 days, but they freeze beautifully. Allow them to cool before storing them in a Ziploc bag.

Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.

Warm leftovers in the oven at 350°F for 10 to 15 minutes or until heated through.


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lebanese meat pies stacked

fatayer, close up

Fatayer (Meat Hand Pies) + Video

Donna Elick
Fatayer is a scrumptious, savory Lebanese appetizer. Our meat hand pies recipe uses frozen rolls for the dough, saving you time and effort!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Main
Cuisine Lebanese
Method Oven
Servings 24


  • 24 frozen dinner roll dough, I use Rhodes
  • 2 pounds lean ground beef, 85-88%
  • 2 large Russet potatoes, peeled and fine diced (about 2 cups)
  • 2 large eggs, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup unsalted butter, cut into 24 pieces (cut into 6 pieces and then cut each into ¼’s)
  • 1/2 cup salted butter, melted (for brushing) I like to use Kerry Gold


  • Preheat oven to 425°F.
  • Lightly flour a large cutting board or a countertop. Place frozen dough balls on the counter to thaw, flipping them once after about 30 minutes. Shortcut method in Donna’s notes.
  • Combine beef, potatoes, eggs and seasonings. Mix with clean hands until combined. I usually will take a small scoop of the meat and microwave it to make sure it is plenty flavorful. Adjust seasonings to taste. Set aside.
  • Lightly toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across. I like to use a small rolling pin to make sure that I do not get any thin spots.
  • Add about 2 tablespoons of the beef mixture to the center of the flattened dough. Add a pat of butter on top of the beef mixture).
  • Grab the top and bottom edges of the dough and crimp together on the right side. Pull the left edge up to meet the crimped dough. crimp the two edges to the dough to make a triangle package.
  • Place on a cookie sheet. Repeat until there are 12 on each cookie sheet.
  • Brush fatayer with melted butter.
  • Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy, swapping the trays half way during cook time.
  • Serve and enjoy!


Donna’s Notes

To defrost the rolls quickly, place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).
Dice the potatoes small. The smaller the pieces the better they will cook. I dice mine to about 1/4″ cubes. It takes a little effort but the result is worth it.
Season to taste. If you prefer more garlic flavor, decrease the cinnamon and allspice a little. If you prefer more cinnamon, increase it to 2 teaspoons or even a tablespoon.
These freeze incredibly well, as a matter of fast we just pulled some out of our freezer from a year ago and they tasted as good as the day we made them.


Serving: 1 | Calories: 268cal | Carbohydrates: 26g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 386mg | Sugar: 1g | Fiber: 2g | Calcium: 90mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published November 2021.

titled collage for fatayer recipe

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One Comment

  1. 5 stars
    I had never tried something like this and was interested by the recipe so I gave it a shot. They turned out great! The taste is savory and delicious with a nice flaky outer pastry. Great comfort food for sure.

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