Ingredients
- 1 Tablespoon extra virgin olive oil
- 1/4 cup minced white onion
- 2 lbs. ground beef
- 2 cups thawed frozen shredded hash browns
- 2 cups/8 oz. bagged grated Cheddar cheese
- Kosher salt
- 1 teaspoon freshly ground black pepper
- Three 16.3 oz cans refrigerated Pillsbury Grands! Southern Homestyle Original biscuits
- All-purpose flour, for the work surface
- 4 Tablespoons salted butter, melted
Position racks in the top third and middle of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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.
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.
Working with one round at a time, place about 1/4 cup meat filing 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.
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.
Brush the tops with the melted butter and sprinkle a little kosher salt on the top.
Bake until golden, about 30 minutes switching racks and rotating the pans halfway through baking so that the pies bake evenly.
Serve Jo's Fatayar hot with Lebanese Salad.
Enjoy!
*Store leftover fatayar and salad in separate covered containers in the refrigerator for up to 3 days.
