Mmmmm… Meat Cookies!  This recipe for Sanbusek, aka Meat Cookies, (actually, it is more of a turnover) is from Cooking With A Foreign Accent, published in 1952 by Sunset Publishing. The recipe is part of their Lebanese Dinner Recipe section, and sounds very tasty.  Almost like a basic Cornish Pasty minus the potato.

Tiny turnovers, filled with ground beef and pine nuts, often accompany tabbuli. You can serve these “cookies” hot or cold.

• 1/4 cup shelled pine nuts
• 2 tablespoons butter or margarine
• 1/2 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• Dash of pepper
• Pastry (made with 2 cups flour)
• 2 tablespoons softened butter of margarine

Sauté pine nuts in butter until lightly browned. Add meat and onion and continue cooking until meat is browned and crumbly. Season with salt and pepper. On a lightly floured board, roll out pastry 1/8 inch thick; cut out circles 2 inches in diameter. Place 1 teaspoon of meat mixture in the center of each pastry circle, fold pastry in half, and pinch edges together to seal. Place turnovers on a greased baking sheet; spread softened butter over the tops. Bake in a very hot over (450°) for 12 to 15 minutes, or until lightly browned. Makes 3 dozen turnovers.