This spaghetti dish, which employs a red wine reduction, is wonderful. It’s filling, substantial, and surprisingly simple to cook. Add your preferred cheese on top.
| Prep Time: | 35 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 16 meat pies |
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds round steak, cut into small pieces
- 2 large onion, chopped
- ½ cup snipped fresh parsley
- salt and ground black pepper to taste
- 2 (1 pound) loaves frozen bread dough, thawed
- 1 tablespoon butter, melted
Instructions
- Line a baking sheet with parchment paper.
- Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
- Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake fatayer in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 340 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The simple steak and onion filling is so gooooodddd. I ate my fair share of bites while I was assembling these tasty meat pies. The pre-made bread dough makes this a quick recipe – though the shaping of the Fatayer took a little finagling for me to start figuring out, and most of mine broke open during baking because they weren’t sealed tightly enough. Regardless, they were delicious!