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Magnolia Table Fatayer

Jo’s Fatayar & Lebanese Salad

byJoanna Gaines
Total 1 hour and 10 minutes
Active 40 mins
Cook 40 minutes
Makes 24 fatayar; 8 to 10 servings
Ingredients
Lebanese Salad
  • 4 large vine-ripened tomatoes, cut into 1/4-inch dice
  • 4 English cucumbers, cut into 1/4-inch dice
  • 1/2 cup minced white onion (optional)
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Fatayar
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup minced white onion
  • 2 pounds ground beef (80% lean)
  • 2 cups thawed frozen shredded hash browns
  • 2 cups bagged grated Cheddar cheese (about 8 ounces)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • Three 16.3-ounce cans refrigerated Pillsbury Grands! Southern Homestyle Original biscuits
  • All-purpose flour, for the work surface
  • 4 tablespoons (1/2 stick) salted butter, melted
Garnish
  • 2 teaspoons dried parsley flakes
Directions
  1. To make the Lebanese salad: In a medium bowl, combine the tomatoes, cucumbers, onion (if using), lemon juice, oil, salt, and pepper. Toss gently until well combined. Cover and refrigerate for up to 8 hours.
  2. Position racks in the top third and middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
  3. To make the fatayar: In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the beef and cook, stirring often to break up the meat, until no longer pink, about 6 minutes. Pour off any standing liquid. Stir in the hash browns, Cheddar, 2 teaspoons salt, and the pepper. Stir until well combined. Taste and adjust the seasoning. Set aside.
  4. Open the cans of biscuits and separate the dough into individual biscuits (24 total). Dust a work surface with some flour. Roll out each biscuit to a roughly 5 1/2-inch round.
  5. Working with one round at a time, place about 1/4 cup meat filling in the middle, leaving a roughly 1/2-inch border all around. Bring the sides of the dough up in three parts and pinch together the three seams from the base up to the top center so that the package forms a triangle. It is fine if the meat peeks through at the top.
  6. Continue to fill and pinch all the biscuit rounds, arranging the pies on the prepared baking sheets as you form them and placing them close together so that they all fit.
  7. Brush the tops with the melted butter and sprinkle a little kosher salt on the top.
  8. Bake until golden, about 30 minutes, switching racks and rotating the pans halfway through baking so that the pies bake evenly.
  9. Garnish the salad with parsley flakes and serve the fatayar hot with the salad.
  10. Store leftover fatayar and salad in separate covered containers in the refrigerator for up to 3 days.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

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