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Lemon, mint and oregano provide a Lebanese flavor to these sandwiches.

SAUCE (1 CUP)
1 cup plain yogurt
1/2 teaspoon dried mint leaves
1/4 teaspoon salt

FILLING
1/2 pound ground lamb or beef
1/2 cup chopped onions
1/4 cup shredded carrots
2 tablespoons pine nuts or slivered almonds
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon dried mint leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon grated lemon peels
1 tablespoon lemon juice
1 garlic clove, minced


BISCUITS
1 (1 lb. 0.3-oz.) can large buttermilk refrigerator biscuits
1 teaspoon sesame or poppy seeds


In small bowl, combine all sauce ingredients. Let stand 15 minutes.

Heat oven to 375°F. In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally; drain. Add remaining filling ingredients; cook and stir for 1 minute. Remove from heat.

Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch circle. Place scant 1/4 cup filling in center of each biscuit. Fold dough over filling to form half circle. Press edges together; seal with fork. Place on ungreased cookie sheet. Sprinkle tops with sesame seed or poppy seed; lightly press into biscuits.

Bake at 375°F. for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot meat pies with sauce.


Julie Winter - Grosse Pointe Park, Michigan
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.