House - Made Pies Recipe

In a large bowl, whisk together flour, instant yeast, sugar and salt.

Make a well in the center and add warm water and olive oil. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Add small dustings of flour if sticky.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

Punch down the risen dough and divide into 4 equal portions. Cover and let rest 10 minutes before shaping.

Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high, add ground beef or lamb and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.

Stir in tomato paste, cumin, cinnamon, salt and pepper. Cook 1–2 minutes to bloom the spices.

Remove from heat, stir in chopped parsley, and allow the mixture to cool to room temperature before filling the dough pockets.

In a small bowl, combine za'atar and 3 tbsp olive oil (and lemon zest if using) to make a spreadable paste. Taste and adjust oil or za'atar ratio as desired.

Heat 1 tbsp olive oil in a skillet over medium heat. Add the shallot and sauté until soft, about 2–3 minutes.

Add chopped spinach, cook, stirring, until wilted and any excess moisture has evaporated, about 3–4 minutes.

Remove from heat and stir in lemon juice, salt, pepper and nutmeg (if using). Taste and adjust seasoning. Allow to cool before using.

In a bowl, combine crumbled feta, ricotta, egg, chopped herbs and black pepper. Mix until cohesive and creamy. Adjust salt carefully — feta is salty already.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.

On a lightly floured surface, roll each dough portion into a 6–7 inch round (or oval) about 1/8–1/4 inch thick.

Place about 2–3 tbsp of the chosen filling in the center of each round. For meat pies, use about 3 tbsp. For za'atar, brush or spread ~1 tbsp of the za'atar oil mix over the dough and fold or leave open as desired. For spinach and cheese, use 2–3 tbsp of filling each.

Fold edges over the filling to form a half-moon or triangular pocket, pinching edges to seal well; for open-faced za'atar, leave center exposed and brush edges with egg wash.

Transfer pies to the prepared baking sheet. Brush tops/edges with beaten egg and sprinkle sesame seeds if desired.

Bake in the preheated oven until golden brown and cooked through, 12–16 minutes depending on thickness and filling. Meat pies should reach piping hot in center.

Remove from oven and let cool on a rack 5 minutes before serving so fillings set slightly.