{things i made} meat pies with tomatoes, onion, & pine nuts

Published April 12, 2012 | By Vittoria

I've heard a lot of buzz about a new restaurant specializing in meat pies that recently opened in Times Square. While I haven't ventured there yet, in every interview its owners ramble on and on about how thrilled they are to be bringing authentic Australian meat pies to the city. It's all a bit patronizing–this is New York after all, a place not exactly known as a culinary vacuum–but since I hate to miss out on a food phenomenon I dug out a meat pie recipe I already know, a Middle Eastern version laden with the bright flavors of lamb, lemon, and tomato. They're perfect on their own as a snack and with a salad they become a great light dinner. Just a heads-up: they're addictive right out of the oven.

______________________________________________

Ingredients:

1 pizza dough (my recipe here)

1 pound ground lamb

1 medium onion, chopped very fine

1 28-oz. can of diced tomatoes

1/2 cup pine nuts

3/4 teaspoon black pepper

1/2 teaspoon allspice (or more to taste)

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup lemon juice

Preparation:

1. Preheat oven to 450 degrees F. Combine meat, onions, tomatoes, nuts, spices, and juice in a large bowl.

2. Roll the dough to about 1/8" thickness then cut into approximately 4" rounds.

3. Place some of the meat filling onto the cut dough pieces. Fold up two sides of each circle and pinch edges together to tightly seal. Repeat for remaining two sides.

4. Place pies on an oiled cookie sheet and bake for about 25-30 minutes, or until meat is cooked through and dough has browned. Serve hot.