Ground beef seasoned with warm, aromatic 7 spice, diced tomatoes, and onions creates a savory filling for these Sfeeha, a classic Middle Eastern meat pie. The dough is tender and slightly chewy, providing a neutral, soft base that allows the spiced meat to stand out. Shaping these by hand creates a rustic, pinched border that browns beautifully in the oven, offering a satisfying contrast between the soft interior and the crisp edges.

Preparing a batch of these mini pies is a rewarding project for an afternoon in the kitchen. As they bake, the scent of cinnamon and beef fills the room, signaling that they are ready to be pulled from the oven. Because they are individual-sized, they are practical for grazing or as part of a casual mezze spread.

For the best eating experience, serve them while the dough is still warm and the meat is tender. A small side of plain yogurt or a squeeze of fresh lemon juice helps balance the richness of the beef, while a pinch of paprika or cayenne adds a subtle kick to the final bite.

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If you love the savory, spiced profile of these mini pies, you might enjoy exploring other regional variations. For a more traditional approach, our authentic Lebanese Sfeeha recipe offers a deeper dive into classic dough and spice blends, while those looking for a clever shortcut should try making mini kishik pies using puff pastry for a light, buttery finish that contrasts beautifully with tangy fermented grains.

Key Ingredients

Flour: Forms the structural base for the soft, yeast-leavened dough.
Ground beef: Provides the savory, protein-rich center for the meat filling.
Yeast: Essential for leavening the dough to create a light, airy texture.
Onions: Added to the meat mixture to provide moisture and savory depth.
Tomatoes: Diced into the filling to add acidity and freshness to the meat.
7 spice: The primary aromatic spice blend that defines the traditional Middle Eastern flavor.
Pine nuts: Optional garnish that adds a distinct buttery crunch to the pies.
Ground cinnamon: Adds a subtle, warm aromatic note to the spiced beef filling.

More Savory Hand Pies to Bake

Kishek mini pies offer a unique, tangy flavor profile that stands as a great alternative when you want a break from meat-based fillings.
If you prefer a classic, hearty bite, these traditional meat pies are a perfect staple to keep in your repertoire for family gatherings.
For a lighter preparation method, try our baked sambousek, which provides the same satisfying crunch as the fried version without the extra oil.

Mini Meat Pies (Aka Sfeeha)

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Mini Meat Pies Dough Ingredients

4 1/2 cups flour1 cup warm milk1 cup warm water1/4 cup corn oil1 tbsp yeast1 tsp baking powder1 tsp salt1 tsp sugar

For The Meat Filling

1 lb ground beef2 medium onions, diced2 tomatoes, diced1 1/2 tsp salt2 tsp 7 spice1/2 tsp black pepper1/2 tsp ground cinnamonpine nuts (optional)dash of cayenne or paprika (optional)

Method

In a small bowl, combine warm water, sugar and yeast. Cover and set aside to foam(10-15mins). In a separate bowl mix flour, salt & baking powder.In a stand mixer, add the water/yeast mixture, milk & oil.Add 2 cups of flour and mix using the dough hook attachment.Add remaining flour 1 cup at a time until the dough is no longer sticky.Shape dough into one big ball and lightly coat bowl & dough with oil.Cover with plastic wrap and cover with a blanket until the dough doubles in size (at least 1 hour).*The dough can be made without a stand mixer and kneaded by hand – a nice way to take out your frustration*To form the meat pies:Preheat oven to 400FForm the dough into small balls (golf size) and place them on a large tray and cover with a towel.Flatten each dough balls on floured surface into round 5” circles.Add 2 tbsp of the meat mixture in the middle leaving a 1” border around.Fold the sides to partially cover the filling and pinch the edges all around to form a border. Add a few pine nuts to the centre of the meat pie (optional).Place meat pies on parchment lined tray and bake for 10-12 min, until the bottoms are golden brown. If the tops are not yet coloured, cook them on broil for a couple of minutes but keep an eye on them so they do not burn.Serve warm with yogurt or a drizzle of lemon juice and dash of paprika/cayenne.

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