Recipe of Gordon Ramsay Sheik's traditional Syrian Meat Pies (Sfeeha)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sheik's traditional syrian meat pies (sfeeha). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sheik's traditional Syrian Meat Pies (Sfeeha) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Sheik's traditional Syrian Meat Pies (Sfeeha) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook sheik's traditional syrian meat pies (sfeeha) using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sheik's traditional Syrian Meat Pies (Sfeeha):

1. Make ready Pillsbury Grands Butter Tastin' (8 per can)
2. Make ready lbs. ground beef (80% lean)
3. Make ready plain yogurt
4. Prepare pomegranate molasses
5. Make ready sea salt
6. Make ready black pepper
7. Prepare lemon juice
8. Get Butter
9. Get Pine nuts

Instructions to make Sheik's traditional Syrian Meat Pies (Sfeeha):

1. Chop sweet onions finely. Use a food processor. So much easier.
2. In a large mixing bowl mix ground beef, yogurt, pomegranate molasses, onions, sea salt, black pepper and lemon juice thoroughly.
3. Grease a half sheet bakers pan with melted butter. Flatten 6 dough circles on the pan to about 6"diameter. Create a border around the dough to hold the mixture in place during cooking and for aesthetics. Do this by folding up a 1/4 bead of the dough around the edges, pinching it as you go to form a"braid."
4. Spoon and spread the meat mixture ensuring that all the dough is covered up to the border. Finish by sprinkling pine nuts on the top.
5. Preheat oven to 475 degrees. Cook pies for about 10-15 minutes until dough bottom and edges are golden brown.

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