<p />was eating meatpies at the lebanese bakery the other day and figured the egg could make these alot better and it did. these are really good. altered the recipe by salting down the onions a bit and sqeezing out some liquid, added some garam masala, nutmeg, and some fresh lemon juice. used a store bought pizza dough (made by another lebanese bakery) rolled thin. baked a few min at 400 til the meat was sizzling and opened the vents wide open til the browning was to my liking.[p][p][p][p]sfeeha (lebanese meat pies),tebouleh salad, humus tahini, and some lebne spread. the linked recipe made 21 small pies. these pies would work with any filling, pizza, rueben, pork tourtere, meatloaf etc.