Armenian Meat Pies

Tim W and I were bouncing emails back and forth earlier this week, both of us lamenting the slow down of postings here at PSMGC. We've all been too busy to share grilling creations. We're grateful to Terrence S of Homer Glen for being the reliable contributor here. Here he is without further delay....

These are usually made in the oven. My grandmother always called them "Armenian Meat Pies", however, they are traditionally called "Meat Borag". My step grandfather was Armenian, and even though she was of southern as well as Italian cooking background, she mastered these for him. I decided to give them a go on the grill, no smoke, over lump hardwood. Hope you guys give them a try as well!


Borgag Dough:
3 1/2 cups flour
1/2 cup warm milk
1/2 cup melted butter
2 eggs
1 tsp salt
1 tsp sugar
1 yeast cake

Desolve yeast in warm milk, mix everything until a dough is formed. Form into ball and rub with 1 tsp of veg oil and cover with a towel and let sit for 20 mins (it won't rise much).

Filling:
2lbs hamburger
2 TBS dill dried
2 TBS basil dried
1 tsp mint dried
1 large onion chopped

Mix everything in skillet and cook until brown. Drain, take and form dough balls about the size of golf balls. Roll out flat and fill and seal like you would for a turnover. Bake in oven or grill at 350 for 30 mins or until dough is slightly brown on top.