Libyan Meat Pie

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   Heat the oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 5
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 7
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
5. 8
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
6. 9
   Add the cumin, paprika, cinnamon, turmeric, salt and black pepper and fry another 1–2 minutes, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
7. 10
   Remove from the heat and cool the filling completely, about half an hour.

   💡Fill dough only with completely cooled filling: a hot filling softens the dough, makes it hard to seal and makes the pastry soggy inside.
8. 11
   Stir in the parsley.

   💡Fresh herbs and egg go only into a filling that has cooled: that way the herbs stay green, and the egg doesn't cook but binds the filling.
9. 12
   Preheat the oven to 190°C (375°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
10. 13
    Roll out the dough 5 mm thick and cut out rounds 8 cm across.

    ⚙ Rolling Out DoughRolling pinCookie cutter

    💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
11. 14
    Put a teaspoon of filling in the center of each round, close the dough over it and press the edges together well.

    💡A teaspoon of filling per round, no more: the dough rises in the oven, and an overfilled pastry splits at the seam and the filling leaks out.
12. 15
    Arrange the pastries spaced apart on a baking sheet lined with parchment paper.

    Baking panParchment paper
13. 16
    Cover with a towel and Let rise for 30 minutes, until the pastries puff slightly.

    ⚙ ProofingPlastic wraporKitchen towel
14. 17
    Bake 25 minutes, until the pastries are golden.

    ⚙ BakingOvenBaking pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.