Beef Fatayer (Lebanese Meat Hand Pies) + Video
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Fatayer features spiced ground beef and potatoes stuffed into flaky pastry pockets for delicious meat hand pies. This popular Lebanese dish is perfect for dinner or a snack. They’re also great for entertaining as this fatayer recipe can easily be doubled to feed a crowd.
I love the meat filling of these savory pies! The first time that you follow the recipe card to make the fatayer dough and filling, you’ll be hooked.
The fluffy dough is the perfect outer layer for this meat fatayer – and I love making this recipe for the perfect appetizer or main course.
Not only is this a traditional recipe, but it’s a great way to create a new main dish for the whole family to enjoy. Just be sure to pay attention to the recipe card below to get all the exact ingredients needed!
You can save time by using store-bought dough for this recipe, or make your own dough recipe instead. Just be sure to prep your work surface so that you can make the dough circles to fill with cheese filling, meat, and more!
Some people make more of a triangle shape with the dough, but that can be up to you. I start with small balls and then roll them out with a rolling pin and stuff them full of yummies. This is the best recipe with great flavor!
Fatayer
Savory beef and potato filling, seasoned with warming spices, is tucked into pillowy pockets of dough for one incredible, comforting bite.
These Lebanese meat pies are very similar to some of my signature bomb recipes — they use the same frozen dinner roll dough and are also stuffed with all kinds of flavorful fillings.
Choose from a variety of flavor options including breakfast, dinner, and dessert!
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
To see us make Lebanese meat pies from start to finish, watch the video in this post!
Speaking of dessert, I’ve got several sweet hand pie recipes to choose from. Try apple, cherry, or s’mores stuffed treats with a deliciously flaky crust.
Or, try your hand at mini chicken pot pies. You’ll still need a fork to eat them, but they’re perfect for individual servings or freezer meals!
Ingredient Notes and Substitutions
- Ground Beef – Choose a lean blend so the filling isn’t too greasy, but not so lean that you lose moisture and flavor — 85/15 (or 85%) would be perfect.
- Potatoes – Peel and dice these very small so they cook through evenly. I typically make my pieces about 1/4 inch-sized.
- Seasonings – Every savory dish needs garlic powder and onion powder!
Cinnamon and allspice add loads of warmth and Middle Eastern flavor, then salt and pepper enhance everything.
If you prefer more garlic flavor, decrease the cinnamon and allspice a little. If you prefer more cinnamon, increase it to 2 teaspoons or even a tablespoon! - Butter – You’ll need unsalted butter for the filling — slice into cubes and place one inside each hand pie.
Then, brush melted salted butter over the top of each Lebanese meat pie to help it brown.
For a spin on this recipe, you can add a spinach mixture. I prefer to use fresh spinach vs frozen spinach for the spinach filling, because it doesn’t have excess liquid or water.
Lebanese spinach pies are yummy as well – and just offer another way to create this simple recipe.
Lebanese Meat Pie Recipe Tips
- Taste test the filling. I like to take a spoonful of the meat mixture and cook it in the microwave first.
That way, I can be sure that it’s seasoned properly and make any necessary adjustments. - Use a scoop! This ensures that the fatayer filling is evenly divided and prevents the savory hand pies from bursting due to being too full.
- Thaw rolls quickly. Place them on a microwave-safe plate and heat on defrost for about 3 to 4 minutes — or until the dough is no longer frozen, but not cooked.
- Rotate your trays. Halfway through baking, swap the tray positions in the oven to ensure that all of the meat hand pies are baked evenly and golden brown on top.
- Need a smaller batch? Feel free to halve this fatayer recipe if needed, or prepare the whole batch and freeze some for later.
Serving Suggestions
Typically, fatayer are served with plain yogurt for dipping, along with a fresh cucumber salad.
You could also add a tray of hummus and veggie sticks, or a platter of your favorite grilled vegetables. Grilled zucchini is a great choice!
Fatayer Recipe FAQ
Yes — you can prepare the meat mixture a day in advance and refrigerate until you are ready to assemble.
Or, put everything together, cover, and chill until you are ready to bake.
Pine nuts are a popular addition to Lebanese meat pie, especially when they are toasted first. You could also add a little feta cheese on top of the meat mixture before sealing up the dough. A cheese fatayer sounds so yummy! Salty cheeses are a great choice to stand out in flavor!
Many fatayer recipes include diced onion (yellow or sweet) and tomatoes as well. Just be sure to finely dice the tomatoes and drain them well if using canned.
And instead of the combination of spices listed, try a blend like 7 Spice or Shawarma. Or, add cayenne or red pepper flakes for some heat. Change up the spice blend to change up the taste. If you have a Middle Eastern market in your area, you might find some other great options!
Almost anything could be added to this easy homemade dough. I mentioned the option for a spinach fatayer recipe above as well. You can make a big batch and try different fillings as well – whatever you are craving.
Storing and Freezing Lebanese Meat Pies
Not only is fatayer good in the refrigerator for 3 to 4 days, but it freezes beautifully. Allow hand pies to cool before storing them in a Ziploc bag or airtight container.
Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.
Warm leftovers in the oven at 350°F for 10 to 15 minutes or until heated through.
Enjoy!
With love, from our simple kitchen to yours.
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Beef Fatayer (Lebanese Meat Hand Pies) + Video
Ingredients
- 24 frozen dinner roll dough, I use Rhodes
- 2 pounds lean ground beef, 85-88%
- 2 large Russet potatoes, peeled and fine diced (about 2 cups)
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup unsalted butter, cut into 24 pieces (cut into 6 pieces and then cut each into ¼’s)
- 1/2 cup salted butter, melted (for brushing) I like to use Kerry Gold
Instructions
- Preheat oven to 425°F.
- Lightly flour a large cutting board or a countertop. Place frozen dough balls on the counter to thaw, flipping them once after about 30 minutes. Shortcut method in Donna’s notes.
- Combine beef, potatoes, eggs and seasonings. Mix with clean hands until combined. I usually will take a small scoop of the meat and microwave it to make sure it is plenty flavorful. Adjust seasonings to taste. Set aside.
- Lightly toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across. I like to use a small rolling pin to make sure that I do not get any thin spots.
- Add about 2 tablespoons of the beef mixture to the center of the flattened dough. Add a pat of butter on top of the beef mixture).
- Grab the top and bottom edges of the dough and crimp together on the right side. Pull the left edge up to meet the crimped dough. crimp the two edges to the dough to make a triangle package.
- Place on a cookie sheet. Repeat until there are 12 on each cookie sheet.
- Brush fatayer with melted butter.
- Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy, swapping the trays half way during cook time.
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished November 2024
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I had never tried something like this and was interested by the recipe so I gave it a shot. They turned out great! The taste is savory and delicious with a nice flaky outer pastry. Great comfort food for sure.