Gluten-Free Fataya
Discover the irresistible charm of Gluten-Free Fataya, a savory West African-inspired pastry that combines a crisp, golden gluten-free crust with a flavorful spiced beef filling. This crowd-pleasing recipe uses a tender gluten-free dough made with xanthan gum and cold butter, creating the perfect base for a filling infused with bold spices like cumin, coriander, and paprika. Each hand-sized pastry is folded to perfection, brushed with a glossy egg wash, and baked until golden brown. Ideal for gluten-free diets, this Fataya recipe is perfect as an appetizer, snack, or packed lunch. Whether you're hosting a party or meal-prepping for the week, these pastries bring vibrant flavors and a taste of tradition to your table, all while being completely gluten-free!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 0.25 cup Ice water
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground coriander
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 0.25 cup Water
- Salt and pepper to taste
- 1 Egg, beaten (for egg wash)
Instructions
In a large bowl, mix the gluten-free all-purpose flour, xanthan gum, and salt.
Cut the cold butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, blend the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, and mix until the dough starts to come together. Form it into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
Add the ground beef, breaking it apart with a spoon as it cooks until browned all over.
Stir in the coriander, cumin, and paprika, and let it cook for another 2 minutes.
Add the tomato paste and 1/4 cup of water; stir to combine and reduce the heat to low.
Cook for another 5 minutes, then season with salt and pepper to taste. Remove from heat and let it cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
Cut circles using a 4-inch round cutter.
Place a spoonful of the beef mixture onto one half of each circle, leaving a margin around the edge.
Brush the edges with beaten egg, fold the dough over the filling to form a half-moon, and press the edges together to seal.
Place each fataya on the prepared baking sheet and brush with the remaining egg wash to give a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown.
Allow the fatayas to cool slightly before serving.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 10.1 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 209 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1813 mg | 39% | |
*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.
