Directions for the dough:

Preheat the oven to 200 degrees F for 2-3 minutes and then shut it off. 

In a large bowl of the stand mixer fitted with the paddle attachment, add the gluten free flour, salt, baking powder, and potato flakes. 

Proof the yeast; In a glass measuring cup add 1 ½ cups of warm water (please check the temperature, if it is too hot it will kill the yeast) add the honey or sugar and stir until dissolved, add the yeast and allow to sit for 3-5 minutes or until it is bubbly.  If your yeast doesn’t bubble, please throw it out and start over. 

Set the mixer on low speed, add yeast mixture, olive oil, egg, and vinegar and continue mixing until incorporated. The dough will be sticky.  

Place the dough in a greased ovenproof bowl and cover with a damp towel or plastic wrap.  Place in a (now off) warm oven for 30 minutes to allow the dough to rise.  

While the dough is rising make the filling.

Directions for the Filling:

In a large skillet, heat the olive oil over medium heat.  Add the onion and sautè until the onion is translucent (about 3-5 minutes). Add the beef and lamb meat and break up the meat with the back of a wooden spoon.  When the meat is almost fully cooked, add the cinnamon, salt, and pine nuts. Adjust the seasoning by adding more cinnamon and salt as desired.

Drain the meat mixture and allow to cool. 

Assembling and Baking Fatayer:

Preheat the oven to 425 degrees F and place a rack in the center of the oven. On a well floured surface, roll the dough out to 1/4 inch thickness.  Using a medium round drinking glass or circular cookie cutter, cut out circles of dough and place on a parchment lined baking sheet.  Continue with the remaining dough.  

Spoon about 1 tablespoon of meat mixture into the center of each dough circle.  To make the triangle shape, bring up two sides and pinch to form part of your triangle.  Bring up to more sides to form a complete triangle and pinch all sides shut.  To make the crescent shape; fill the bottom half of the circle with the meat mixture and fold the other half of the dough and pinch shut.  Repeat with the remaining dough and mixture.  You will not use all the meat mixture. 

Melt the butter in a microwave safe dish and brush each of the meat pies liberally before baking.  

Bake for 15-20 minutes until the bottoms are a golden brown and the tops are slightly browned.  

I love to serve these with Tzatziki sauce. 

Fatayer can be stored in a sealed container for up to 5 days in the refrigerator. Or wrap extras in plastic and then foil and freeze up to 3 months.