Za'atar Spiced Meat Pies with Flaky Shortcrust

Prepare the Shortcrust Pastry: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Make the Filling: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Season the Filling: Stir in Za'atar spice blend and toasted pine nuts (if using). Season with salt and pepper to taste. Cook for another 5 minutes, allowing the flavors to meld. Let the filling cool slightly.

Assemble the Pies: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or a knife.

Fill and Seal: Place a spoonful of the meat filling in the center of each pastry circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Bake: Place the pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes, or until the crust is golden brown.

Cool and Serve: Let the pies cool slightly on a wire rack before serving. Enjoy warm!