Mini Brazilian Meat Pies are perfect party appetizers or for those cozy nights when you want something comforting for dinner. Let’s get cooking!
Ingredients for Mini Brazilian Meat Pies:
Dough:
- 1 packet (0.5 oz) active dry yeast;
- 3 cups all-purpose flour;
- 1 teaspoon sugar;
- 1 tablespoon vegetable oil;
- 1 tablespoon butter;
- 1 cup whole milk;
- 2 egg yolks;
- Salt to taste.
Filling:
- 1 pound lean ground beef;
- 1 large onion;
- 3 garlic cloves;
- 3 tomatoes, seeded;
- Fresh parsley to taste;
- Black pepper to taste;
- Juice of 3 limes;
- Salt to taste.
How to make Mini Brazilian Meat Pies:
Filling:
- First mix all raw ingredients together and let rest for about 1 hour.
Dough:
- In a bowl add warm milk and dissolve the yeast well;
- Then add butter, sugar, oil, egg yolks, salt and mix well;
- Finally add the flour;
- Knead everything well and let the dough rest until doubled in size;
- Then make small balls and let rise again;
- After that, roll out the balls and add the raw filling;
- Pinch the three corners of the dough to form a triangle;
- Then bake until golden, brush with a mixture of egg yolk and sweetened coffee, let it brown a little more for that beautiful golden color.
All done, your mini meat pies are ready!
Serving Suggestions:
You can also change the filling – use the same dough base and add whatever filling you want. Some suggestions include: shredded chicken, crumbled sausage, pulled pork, shredded beef, or ricotta cheese.
About the History of Esfihas:
There are two types of esfihas: open-faced with various toppings, and closed esfihas which are small baked pastries originally from Syria and Lebanon. They can be found in other countries like Jordan, Palestine, and Iraq, as well as Brazil and Argentina, where they were brought by Syrian and Lebanese immigrants and became extremely popular.
There are many variations of esfiha recipes. The most traditional form is always made with bread dough, baked in the oven, with fillings that can include ground beef, lamb, cheese, yogurt, or seasoned greens (Source: Wikipedia).
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