Fataya
Delight your taste buds with Fataya, a beloved West African fried pastry that’s irresistibly golden and packed with bold, savory flavors. This recipe features a delicate, buttery dough that encases a fragrant filling of seasoned ground beef or lamb, spiced with cumin, coriander, and paprika, and brightened with fresh parsley, onion, and garlic. With a crisp, golden exterior and juicy, flavorful interior, these hand pies are a perfect snack, appetizer, or party treat. Made by frying to golden perfection, Fataya is a crowd-pleasing dish served warm on its own or paired with your favorite dipping sauce. This easy-to-follow recipe takes just an hour and is sure to become a standout on your table! Keywords: Fataya recipe, West African cuisine, fried pastries, savory hand pies, spiced beef pies.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Baking powder
- 60 grams Unsalted butter
- 160 ml Water
- 500 ml Vegetable oil for frying
- 300 grams Ground beef or lamb
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 tablespoons chopped Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Mix well.
2. Cut the unsalted butter into small cubes and add to the flour mixture. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add water, a little at a time, while kneading the dough gently until it just comes together. The dough should be soft but not too sticky. Cover the dough with a damp cloth and let it rest for about 30 minutes.
4. Meanwhile, prepare the filling. In a large skillet over medium heat, add the ground beef or lamb and cook until browned, breaking up any lumps with a wooden spoon.
5. Add the finely chopped onion and minced garlic to the skillet. Cook until the onions are translucent, about 3-5 minutes.
6. Stir in ground cumin, coriander, paprika, chopped parsley, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool slightly.
7. Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then use a rolling pin to roll out each ball into a circle about 12 cm in diameter.
8. Place a generous tablespoon of the meat filling onto half of each circle. Fold the other half over the filling to create a semi-circle shape. Press the edges together firmly to seal, and crimp with a fork for better sealing.
9. In a deep skillet or pot, heat vegetable oil over medium heat to about 180°C (350°F).
10. Fry the filled pastries in batches, without overcrowding the pan, until golden brown and crisp, about 3-4 minutes per side.
11. Use a slotted spoon to remove the fatayas from the oil and drain on a paper towel-lined plate.
12. Serve warm, with your favorite dipping sauce or as they are.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 193 mg | 4% | |
*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.
