Fatayer Recipe (Traditional Savory Syrian Hand Pies) + Video
Fatayer is a scrumptious, savory Lebanese appetizer. Our meat hand pies recipe uses frozen rolls for the dough, saving you time and effort!
Ingredients
- 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
Instructions
- 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!
Video
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.
Nutrition
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