Low-Carb Lebanese Meat Pie

These keto and gluten-free Lebanese inspired meat pies can be packed with your favorite low carb fillings! Here we filled them with beef and spices. Make them large enough for a lunch/dinner portion or smaller to serve as appetizers. This recipe can easily be doubled or tripled.

What you need:
  • 1 batch of the Dough Mix
  • 1 pound of Ground meat, 85%
  • 1 medium onion 
  • 1.5 tbsp salt 
  • 1/8 tsp allspice  
  • 1 tsp red pepper powder, we use either Aleppo pepper or Sichuan Red Chili Powder 
  • *Optional: Roasted pine nuts 
  1. In a large skillet on medium-high heat add the ground beef. Brown the meat for 10-12 minutes. Add in onions for 3 minutes. They should start to turn translucent. Add in salt, red pepper flakes, and allspice powder (to taste). Continue to cook for 10 more minutes, stirring occasionally.
  2. While the meat is cooking, prepare the dough according to the directions on the back of the mix. Divide the dough into 6-8 equal sized balls for larger pies. You can roll out the dough with either your hands or a roller. Before rolling, spray your workstation with avocado oil. Place parchment paper on your dough and roll it out into a rectangle, similar to the size of your silicone mat or parchment paper. Cut out the dough into 5 inch circles. You may use a dough press if you have one. If the dough dries as you are preparing them, use oil or water to soften the dough to stretch.
  3. Place 2 tablespoons of the filling in the center. Grab 2 ends and bring them over the filling. Pinch the dough as you go to create a seal, stop at the center. If the dough does not seal easily, wet fingertips and pinch the ends together. Bring the last side up and pinch the center and the 2 sides down. Spray tops with avocado oil. Place the meat pies on a parchment or silicone lined baking sheet. Let the meat pies rest while the oven is preheating.
  4. Bake at 350°F for 15 minutes or until they start turning lightly golden brown. Serve them warm or at room temperature.
  5. Enjoy!