Today I’m sharing sfeeha, or Syrian meat pies, and I have a plant based version for you all too!
These meat pies are the ultimate treat to keep in the freezer for whenever hunger strikes. They’re delicious, filling and definitely a family favorite. In Syria, they’re made from super thin dough and are open-faced. These are shaped into adorable little pockets to make for easy snacking on the go.
When I made my Plant-Based “Hashweh”, I was at somewhat of a loss as to what to do with the extras. Sfeeha was the answer I was looking for. The only issue was that the dough recipe I usually use has milk powder in it. My goal was to make plant-based meat pies. Luckily, I found a dough recipe by Chef in Disguise that is quite similar to mine but without the milk powder. It was honestly so tasty!
After you make the dough and let it rise, you make the filling by combining whichever meat stuffing you’re using (traditional or plant based) with pomegranate molasses, tahini and a bit of Aleppo pepper flakes. You then stuff the dough, brush it with egg wash (or a vegan version, which I’ll share below) and bake it in the oven until nice and golden. The result was so incredibly addicting. These are definitely going to be on regular rotation!
I hope you give this a try! If you do, don’t forget to put it in the comments of this post so everyone can know how it turned out and tag @omayah.atassi and #omayahcooks on Instagram. I love to see your creations!
Sfeeha (Meat Pies, or Plant-Based “Meat” Pies)
These meat or plant-based “meat” pies are a delicious on-the-go snack or meal anytime of day. A traditional or plant-based meat stuffing is combined with tahini, pomegranate molasses and Aleppo pepper flakes and stuffed into the dough of your choice. They’re baked until they’re perfectly golden.
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
Filling:
1 recipe of Meat Stuffing or Plant Based “Meat” Stuffing
1 Tbsp tahini
3-4 Tbsp pomegranate molasses
2 tsp Aleppo pepper flakes
Dough:
1 tsp active dry yeast
1/2 tsp sugar
3/4 c warm water
2 c all-purpose flour
1/2 tsp salt
3 Tbsp olive oil
Egg Wash:
1 egg
1 Tbsp milk
or
Plant-Based Egg Wash:
2 Tbsp vegan milk of your choice
1 Tbsp maple syrup
Instructions:
Combine 1/2 c of water with the yeast and sugar. Set aside until it starts to foam, about 10 minutes.
Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. With the machine running on low, add the oil. Gradually add the yeast and water mixture and then the remaining 1/4 c of water if needed. Knead the dough in the stand mixer until a smooth ball forms. Cover the dough with olive oil and then with a kitchen towel or plastic wrap and set aside until doubled in size, about 1-2 hours.
Divide the dough into egg-size pieces, cover with a towel and rest for another 10 minutes.
Preheat the oven to the highest setting. Combine the meat or “meat” stuffing with remaining ingredients to make the filling.
Prepare a baking sheet by brushing with olive oil. Roll a piece of dough out into a circular shape. Place about 1 Tbsp of stuffing in the middle, leaving about 1 cm or 1/2 an inch around the edges. Dip your finger in water and brush along the edge of the circle. Pinch and close around the stuffing at the corners. Transfer to the baking sheet and cover with a clean towel.
Repeat with remaining dough pieces and allow to rest for 10 minutes. Pinch the corners again to make sure they’re tightly sealed. Whisk together the egg and milk or the vegan milk and maple syrup. Brush along the top of the pastries and transfer to the oven. Bake for about 10 minutes or until golden. Allow to cool.
