Dairy-Free Fataya
Discover the irresistible charm of Dairy-Free Fataya, a wholesome twist on the classic West African pastry that's perfect for those avoiding dairy. These golden pockets feature a flaky, vegan butter-infused dough packed with a robust, flavorful filling of tender canned tuna, sautéed garlic and onion, and a medley of vibrant spices like cumin and paprika. Diced red bell peppers and fresh parsley add a pop of color and freshness, while the quick frying technique ensures a crisp outer layer that encases the mouthwatering savory filling. Easy to make with simple ingredients, these fatayas are perfect as appetizers, snacks, or party starters—especially when paired with chutney or hot sauce for a spicy kick. Whether you're embracing dairy-free living or simply craving a bold, comforting treat, this recipe is sure to be your new favorite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 125 grams Vegan butter
- 180 milliliters Water
- 1 large Onion, finely chopped
- 3 large Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 tablespoons Tomato paste
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 250 grams Canned tuna, drained
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 500 milliliters Sunflower oil, for frying
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the vegan butter to the flour and work it through with your fingers until the mixture resembles coarse sand.
Gradually add the water, mixing until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and set aside to rest for 30 minutes.
While the dough is resting, prepare the filling. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and diced red bell pepper to the skillet, cooking for another 3 minutes until the pepper softens.
Stir in the tomato paste, chopped parsley, cumin powder, and paprika. Cook for an additional 2 minutes to meld the flavors.
Add the drained tuna to the skillet, breaking it up with a spoon. Season with black pepper, and stir until well mixed. Remove the skillet from heat and let the filling cool slightly.
After 30 minutes, divide the dough into 16 equal portions and roll each into a ball.
On a floured surface, roll out each dough ball into a circle about 12 cm in diameter.
Place a generous tablespoon of the filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, and press the edges to seal. Use a fork to crimp the edges for an extra seal.
In a large, deep pot or fryer, heat the sunflower oil to 180°C (350°F). Carefully lower a few fatayas into the hot oil, being careful not to overcrowd the pot.
Fry each fataya for 3-4 minutes or until golden brown on both sides. Use a slotted spoon to remove them and drain on paper towels.
Serve the dairy-free fataya warm, with a side of your favorite chutney or hot sauce.
Nutrition Facts
Calories |
7871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 636.2 g | 816% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 417.2 g | 152% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 16.6 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 226 mg | 17% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
