RECIPE MAGIC!

EVERYDAY SYRIAN HAND PIE WITH ZA'ATAR

Sensational Syrian Street Food At Your House

 

EMILY'S SYRIAN "HAND PIES"
(AKA: MIDDLE EASTERN PIZZA)

Like pizza, Syrian "hand pies" are the perfect grab-and-go snack or the ideal comfort food for a relaxing night in. And like pizza, the options are endless. Our pick from Emily's new cookbook is a classic with cheese filling, a pop of heat from our Harissa infused oil and a brilliant boost of flavour from Za'atar, a Middle Eastern spice mix you'll want to use on a whole variety of dishes.

EMILY'S SYRIAN "HAND PIE" DOUGH

Note: You can use store bought pizza dough or frozen puff pastry dough

MAKES: 8

INGREDIENTS:
1/2 cup milk
2 cups all-purpose flour
1 tbsp granulated sugar
1 tsp quick-rising yeast
1/2 tsp fine sea salt
2 egg yolks + 1 egg
New Harvest Extra Virgin Olive Oil

DIRECTIONS:
Heat oven to 375°. Lightly oil a medium mixing bowl and set aside. Heat milk until warm to touch. In a separate mixing bowl combine 1-1/2 cups flour and the rest of the dry ingredients. Pour in the warm milk, then egg yolks, and mix to form a soft dough. Spread 1/2 cup flour on flat surface and turn the dough onto it. Knead for 8 to 10 minutes until smooth and elastic. Place in oiled mixing bowl and cover with a dry tea towel. Allow the dough to rise in a warm spot for 15 to 20 minutes until double in bulk. Divide the dough into 8 balls and cover them with a damp tea towel. Roll the balls one at a time into a 6-inch disk about 1/4 to 1/2-inch thick. Place filling in the centre, then roll up the sides until they touch the filling. Pinch ends together forming an oblong boat shape. Place them on a baking sheet lined with foil or parchment. Whisk the remaining egg with a few tablespoons of water to form an egg wash and brush over the surface of the dough. Bake 10-12 minutes until golden and the filling is cooked through. You can eat these warm or cold. Either way, add a generous drizzle of our newest fresh extra virgin olive.

EMILY'S SYRIAN CHEESE "HAND PIE" FILLING 

INGREDIENTS:

1 red onion, diced
2 garlic cloves, diced
4 tbsp Harissa olive oil
1/2 cup full-fat Greek-style thick yogurt
2 tbsp Za'atar
1/2 cup cherry tomatoes, sliced in half
1-1/2 cups crumbled feta cheese

DIRECTIONS: On medium-high heat, place 2 tbsp Harissa olive oil, onions and garlic In a small frying pan, then saute until soft. Remove from heat and cool. In a bowl, whisk together 2 tbsp olive oil, yogurt and Za'atar. Add onion-garlic mixture and combine. Add half of tomatoes and feta cheese and mix until the filling is combined and holds together. Place remaining tomatoes cut side up on the hand pies before placing in the oven to bake.  

ASSEMBLY:

Divide the dough into 8 balls, covering with damp tea towel. Roll balls into 5 inch to 6 inch disk, about 1/4 to 1/2 inch thick. Place filling in the centre, rolling up the sides until they touch the filling then pinch the ends together to form an open boat. Place parchment lined baking sheet. Bake for 10 to 12 minutes until golden and filling is warmed through. You can eat them cold or hot, anytime of the day. They are great for lunches, too. 
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