Vegan Fataya
Delight your taste buds with our Vegan Fataya recipe, a plant-based twist on the beloved West African hand pie. These golden, flaky pastries feature a homemade dough enriched with chilled vegan butter for exquisite texture, encasing a hearty, flavor-packed filling. The vibrant stuffing combines mashed chickpeas, grated carrots, shredded cabbage, and aromatic spices like cumin, coriander, and paprika, all perfectly balanced with a hint of tomato paste and fresh parsley. Ideal for parties, picnics, or a satisfying snack, this vegan-friendly dish is baked to perfection for a guilt-free indulgence. With just 45 minutes of prep time, whip up a batch of these crispy, savory pockets that are sure to impress vegans and non-vegans alike. Perfectly portable and endlessly customizable, Vegan Fataya is your new go-to recipe for flavorful, cruelty-free comfort food!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter, chilled and cubed
- 0.5 cup Water, cold
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Carrot, grated
- 1 cup Cabbage, shredded
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Chickpeas, cooked and roughly mashed
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Vegan milk (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the vegan butter cubes and use your fingers to rub them into the flour mixture until the mixture resembles breadcrumbs.
Gradually pour in the cold water, mixing with your hands until a dough forms. Knead the dough gently and form it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, heat the olive oil in a pan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, grated carrot, and shredded cabbage. Cook for an additional 5 minutes, until vegetables have softened.
Add the tomato paste, ground cumin, ground coriander, paprika, salt, and black pepper to the pan, stirring well to combine.
Mix in the roughly mashed chickpeas and cook for another 2-3 minutes. Remove from heat and stir in the chopped parsley. Let the filling cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take the dough out of the refrigerator and roll it out on a floured surface to about 1/8-inch thickness.
Using a round cutter or a cup, cut out circles of about 4 inches in diameter.
Place a tablespoon of filling in the center of each dough circle. Fold the dough over to form a semi-circle and crimp the edges with a fork to seal.
Place the fatayas on the prepared baking sheet and brush them lightly with vegan milk.
Bake for 20-25 minutes, or until the fatayas are golden brown.
Allow to cool slightly before serving. Enjoy your delicious vegan fatayas!
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 28.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 475 mg | 37% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2604 mg | 55% | |
*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.
