Meat Pie

Preparation

• Meat Pie Dough prepared and set aside
• Meat Pie filling prepared and set aside
• Melt butter in a small bowl and set aside
• Heat oven to 400 degrees F.

Procedure

1. Take 1 dough ball from the pan, wipe off any excess oil on the side of the pan and place it on working surface. Dip the tips of your fingers in the butter, and spread the dough with a circular motion until it becomes thin. Holding the edge of the dough with one hand, work your way around the circle, gently pulling the dough outward with the other hand, until it is the size of a large tortilla. If the dough tears as you are spreading it, continue working. (See DVD)
2. Dip your fingers back in the butter and spread it on the dough horizontally in the middle. Fold the far side of the circle towards the middle, then fold the side closest to you towards the middle. You should have a 7 x 3-inch rectangular shape.
3. Dip your fingers again in the butter and use it to coat the rectangular shape. Then, fold the right side to the middle and fold the left side on top of it. Your final shape is a square.
4. Finish the rest of the dough in the same way. Place 25 squares in each pan, ¼ inch apart. Gently press each square with your fingers so they become larger and thinner.
5. Spread 1 heaping tablespoon of meat pie filling on each square of dough, leaving ¼ inch empty around the edges. Top each pie with 5 or more pine nuts and press lightly so they will stick to the meat.
6. Warm the water and vinegar solution, then dip your fingers in it and pat the top of each pie. Place pans on the first and third racks of the oven and bake for 15 minutes. Rotate pan positions, and bake 7 more minutes or until golden brown. Remove from oven.

Serve it hot or warm with mint leaves, yogurt and salad, as a meal or an appetizer.